6 trout fillets
1/2 cup olive (corn, peanut) oil
1/4 cup champagne or white wine
1 garlic clove, halved
1 salt & pepper to taste
1/2 cup raisins, white
Directions
Clean, wash and quickly dry the trout fillets. Rub pyrex or other
baking dish with the split half of garlic clove. Cut garlic into 2 or
3 pieces and leave in dish. Add the oil andliquid, also salt, pepper.
Blend by stirring. Place the fillets in the dish and let stand 15
minutes, then turn and repeat. Meanwhile, preheat broiler to high
heat. Lift fillets directly from liquid onto the grill, not less than
3 inches from flame. Brown on both sides taking care not to dry out
fillets. Put raisins in marinade liquid and bring to a boil just
enough to plump. Serve fish on warm plates with marinade and raisins.
Also for: Any delicate flavored fish. Recipe date: 11/30/87
Servings: 1 servings
Broiled Trout With Raisins Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Grilling; Seafood
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the far past, in truth as far back as the Egyptians, and maybe further still. In practice though, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving on, we have two books from the 14th Century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that appears on menues today, but instead descriptions of the types of food eaten by the nobility of that time. During the next few hundred years, the rich families of Wesstern Europe tried to offer the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. By the advent of the 1900s, cooking publications were starting to become popular due to higher levels of literacy, more leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Broiled Trout With Raisins recipe.
