Friday, June 20, 2008


Missouri’s Ozark trout streams have patches of bright green plants growing in the spring branches or along isolated gravel bars.   That plant is Watercress, the same herb you can sometimes buy at the local grocery store.

Nasturtium officinale that is now widely distributed in cool spring fed streams.  Watercress is part of the mustard family and has a pungent peppery taste that makes a nice addition to a salad or as a garnish.

Trout, Goat Cheese, and Watercress Spread


skinned trout fillet cut into 1 inch cubes – salt to taste
two small shallots
juice of quarter lemon
Lemon zest
1 tablespoon butter
Sufficient white wine, of your choice, to poach salmon
4 oz goat cheese
1 cup chopped and loosely packed watercress.

Rinse watercress several times in clean water.  Pick over carefully to remove any remaining  sowbugs or scuds and snails.  Chop coarsely.

Melt butter in pan and sauté finely chopped shallots.  Add cubed trout, lemon juice and wine.  Bring to a simmer and cook for about 2 to 3 minutes.   Remove from pan and let cool.

Flake the trout and add the goat cheese and chopped watercress and mix gently to blend ingredients.  Add lemon zest and correct seasoning as needed.

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