Trout with toasted-almond orange sauce, page 96

Fred here. Ann's doing yoga, so I'll take a stab at reviewing tonight's recipe, flaunting my credentials as an experienced eater.
It was good. Real good. Check back later this week for more recipe reviews.

OK, for the longer version, maybe I should start with a legal disclaimer and a confession. First of all, no wild trout were harmed in the making of this recipe.

But before you delete our blog from your favorites, hear me out. The trout we used were Missouri trout (born and raised, or hatched and raised, rather). And they were local, purchased from the dear trout sales lady at the Columbia farmer's market. These were no factory fish.

Ann made this recipe to the T, complete with the serving suggestions of garlic mashed potatoes (from our aforementioned potato patch of course) and lightly cooked fresh spinach. I have to hand it to her, she's not only a great cook, she's very fast. She didn't start on this until after 5 p.m., were were eating just after 6 p.m., and during that hour she also picked Oliver up from piano lessons (only a few doors down the street, but still amazing).

The trout were cooked in the oven, pretty much the same way we always cook trout. The buttery orange sauce was fantastic, and was different than any I've had before. The pomengranate seeds, toasted almonds and chopped parsley complimented the fish perfectly. We opted not to garnish with prosciutto, primarily because we're cheap and prosciutto is not, but also because the trout is so mouthwatering that upstaging it with prosciutto seemed a waste. Save it for a chicken breast.

So I'd give this one yet another gold star. There are plenty more trout recipes, so maybe later I'll be able to share so harrowing tales of attempting to catch rather than purchase the main ingredient.