1 cup white grits (not instant)
Kosher salt, freshly ground pepper
1 cup whole skin on the almonds
1 large egg, beaten to melt
4 trout fillets of 6 ounces
2 tablespoons vegetable oil
1 branch of Swiss accolade, thick ribs and stems removed, torn
1 small shallot, finely chopped
Lemon wedges (to serve)
Preparation
Bring the grits and 4 cups of water to a boil in a medium saucepan. Reduce heat to medium-low and boil gently, beating occasionally, until liquid is absorbed and the semolina is tender and creamy, 20-25 minutes. Spice with salt and pepper.
Meanwhile, pulse almonds in a food processor up to breadcrumb texture. Transfer to a shallow baking dish; Spice with salt and pepper.
Place the egg on another shallow baking dish. Season the trout with salt and pepper. Working one at a time, immerse the skin side of the fillets in the egg, then in the almonds, pressing to adhere. Transfer to a plate as you go.
Heat the oil in a large skillet over medium heat until very hot but do not smoke. Cook 2 fillets, almonds down, occasionally pressing with a spatula to ensure contact with the pan, until the almonds are well toasted and the fish is almost cooked, about 3 minutes. Turn and cook until completely opaque, about 1 minute more. Transfer to a plate. Repeat with the remaining fillets.
Clean pan. Add the chard and shallot and season with salt and pepper. Cook, stirring, until the thistle withers, about 2 minutes. Serve the chard and the trout on the semolina with lemon wedges.
2. Creamed Swiss Chard
More plentiful than traditional spinach cream, this side dish is wonderful with steak.
Creamy Swiss Chard is a simple variation on classic creamy spinach. Do not forget the nutmeg: a pinch of the stuff adds a flavor dimension to the creamy sauce that pulls this entire dish together.
Ingredients
2 tablespoons water
4 clusters of spinach, stems removed, leaves cut into strips of 1 inch
1/4 cup (1/2 stick) unleavened butter
1/4 cup of flour
1 1/2 cups of whole milk
1/4 teaspoon of nutmeg
Big salt and pepper
Directions
In a large dish, bring the water to boil to medium height. Gradually add the batter and cook until it has just been weaned, for 2 to 3 minutes. Transfer to a colander to drain, pressing as much liquid as possible.
In pot, melt the butter. Stir constantly, add the flour and cook for 1 minute. Slowly, slowly add the milk. Cook, slamming along the bottom of the pot, until the mixture is melted and thickened, for 2 to 3 minutes. Add the chard and mix until covered. Stir in nutmeg and season with salt and pepper.
3. SWISS CHARD WITH RAISINS AND PINE NUTS
INGREDIENTS
1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins, finely chopped
1 cup water
PREPARATION
They cut the fruit leaves from the stems, then cut the stems and the leaves apart separately.
Toast the nuts in oil in a large 6 to 8 quart heavy pot for moderate heat, stirring constantly, to the back, from 1 1/2 to 2 minutes, then transfer with a spoon spoon to towels to dry and salt with salt.
Cook the onion in oil left in pot, stirring occasionally, for a minute, then add the frying sticks and bake, stirring occasionally, 2 minutes. Add raisins and 1/2 cup of water and bake, covered, until the stems soften, about 3 minutes. Add chard leaves and remaining 1/2 cup of water and bake, partially covered, stirring occasionally until the leaves are held, about 3 minutes. Season with salt and pepper.
Serve sprinkled with nuts.
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