Egg Foo Yung

from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer. We made this with leftover trout. The fresh pineapple is really key to an amazing taste.

Egg Foo Yung

Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt

Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally

Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.

In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.

Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.

Serves 4

Baked Trout Fillet with Buttered Almonds

from Fish by Mark Bittman - This originally called for salmon. You can also substitute char.

Baked Trout Fillet with Buttered Almonds

1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on

Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.

Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.

Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.

Serves 4-6