2 onion, chopped
2 celery stalks, chopped
1 cup mushrooms, sliced
2 tbsp parsley, chopped
1/4 tsp thyme, dried
1/4 tsp rosemary, dried
1/4 tsp tarragon, dried
6 tbsp butter, melted
1 speckled trout, 3-4 lb
3 tbsp parmesan cheese, grated
Directions
Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter. Spread half of mixture in a greased baking dish and add the
scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top
with remaining vegetable mixture. Bake 35-45 minutes at 375 degrees F
or until tender and flaky, basting 3-4 times with melted butter or
chicken broth. Use 1 tsp herb type if fresh chopped Also for: Any
tasty fish. Recipe date: 11/29/87
Servings: 1 servings
Baked Speckled Trout In Herbs Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into antiquity, in truth as far back into history as ancient Egypt, and potentially, even further back. However, these, early recipes were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also tells us how the cooks of his times made use of many aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Continuing our culinary historical journey, we have two interesting books which were published in the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals cooked for the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices like basil and coriander. These new foods and tastes prompted a surge in recipe manuscripts, most of which are now in private collections. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books were in high demand, mostly as a result of more people being able to read, people having increased free time and having more money to spend. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baked Speckled Trout In Herbs recipe.
