So here’s a story…There’s this amazing restaurant in Milwaukee called Braise that I love, they just so happen to have an RSA (Restaurant Supported Agriculture) where they work with local farmers and then instead of getting a box that you don’t know what to do with every month, you can pick from their online store the items you want weekly…and if you’re in their delivery range, they deliver it to your door! So not only do you get to pick what you want and the frequency, they deliver it! It’s like having access to a Farmers Market all year round! OK so clearly I love this place…this week I saw they had added Trout as being available, so I ordered two for Nick and I and when it came, it was packaged very nicely on a pile of ice…but the trout came WITH THEIR HEADS ON! EEEEK! So I looked up how to take the heads off, and somewhere in my search read that heads and bones could be used for stock. After feeling very triumphant for actually taking the heads off and de-boning them, I decided to just go for it and make homemade fish stock…and WOW, what great flavor! So here is the recipe for Spiced Trout (I just served it with Brown Rice and Asparagus spears) and Fish Stock. (Note, this Fish Stock was used to make the best White Fish Chowder I have ever had which I will post next, Nick said it was better than the chowder we’d had in Maine!)
Look at the beautiful stock cooking away
The finished Fish Stock!