Trout and about

BBQ BUTTER TROUT with broccoli and mushrooms

an icgyabl original.

ONE 250g fillet of trout. $5 from my grocery store.

ONE broccoli, stalk cut into rough coins and florets quartered. $1.50.

THREE big-ish white mushrooms, halved and sliced as you like 'em. $1.99 for the box.

A BUNCH of oil for frying--maybe two tablespoons.

A FEW DOLLOPS of President's Choice Barbecue sauce or, if you're adventurous, some other tasty thing.

ABOUT TWO TABLESPOONS--MORE THAN YOU THINK--of butter.

1. Pour the oil into a wok or large frying pan and, when quite hot, add broccoli. Flip or stir every 10 seconds at most.

2. While frying the broccoli, put a little butter into another frying pan--large enough for the trout, plus about 20%--and when the butter is hot, saute the mushrooms. (I switched terminology here not because fry and saute mean anything remotely different but because Steven King doesn't like using the same word twice in 15 or something.) When the mushrooms are soft and flavourful, add them to the broccoli and reduce the heat under the wok.

3. Add the barbecue sauce to the vegetables and a little water if they're sticking. Stir well every once in a while. Meanwhile, add the rest of the butter to the other frying pan and when it is hot, the trout. Sear both sides of the fillet and then reduce the heat to about medium. If you like to eat the skin, cook it a little longer so it gets crispy.

4. After about a minute has passed, add the vegetables--which should now be good and soft--to the fish pan and cover it. Don't stir or anything, but add a little water if the fish is sticking.

5. After two or three minutes, break open the fish to see if it's cooked. If it is, transfer to plate. Enjoy with grapefruit juice.

6. Eat before writing DT post documenting recipe, so it doesn't get cold. Damn.