Fish On

Springtime is back, which means one thing: the fisherman (or fisherwoman) in your life will be coming home with a creel full of fresh fish. Here’s a simple and delicious way to prepare your next meal.

Whole Trout Poached in Riesling with Local Roasted Potatoes and a Cucumber Dill Yogurt Sauce / Cucumber Raita

Poached Trout

1 trout fillet

2 cups white Riesling wine

Salt and pepper to taste

Put 2 cups white wine in sauté pan, salt and pepper the trout. When the wine comes to a boil, place trout in pan and cook for 5-8 minutes.

Cucumber Raita

1 medium cucumber, diced

2 cups plain yogurt

1/2-cup fresh dill, chopped

1 tbs. cayenne

1 garlic clove, peeled and minced

1 lemon

In small bowl, combine and mix diced cucumber, yogurt, juice of one lemon, and chopped fresh dill. Add 1 tbs. of salt, pepper, and garlic.

Rosemary Potatoes

5 lbs. fingerling potatoes

1/2-cup rosemary

4 tbs. olive oil

Salt and pepper

Cut fingerling potatoes in half and toss with olive oil, rosemary, salt, and pepper. Eat and enjoy!

Brandy Blakeley is the executive chef of the Emerson Grill in Bozeman.