Trout In Adobe
|Butter||1⁄2 Pound, softened (2 Sticks)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Garlic||1 Tablespoon, minced|
|White wine||1⁄2 Cup (8 tbs)|
|Whole trout||4 , filleted, with skin and head removed (8 Pieces)|
|Assorted greens||1 Cup (16 tbs) (Arugula, Romaine, Or Mixed Baby Greens))|
Preheat the oven to 400°F.
Place the corn husks in a shallow pan and cover them with water to soften.
Melt a couple of tablespoons of the butter in a saute pan, add the mushrooms and garlic, and saute until they're soft.
Raise the heat, add the wine, season with the salt, and let the mixture cool slightly.
Fold in the remaining butter and let the sauce cool until it's firm and malleable.
Using a rolling pin, roll out the clay until it is about 12 inches by 18 inches and 1/2 inch thick.
Place 1/4 of the firm butter mixture between 2 of the trout fillets.
Repeat this step with the other 6 fillets.
Wrap each fish in 2 or 3 corn husks so that the fish is completely covered.
With the clay in front of you lengthwise, place the "tamale" on one side and fold over the clay.
Cut out a fish shape and seal the clay with a fork around all edges.
Cut vents in the sides to let air escape during cooking.
Place the fish either on a baking sheet or directly on the oven rack and bake for 15 to 20 minutes.
The clay will get pale, dry and hard when it's done.
To serve, crack the clay with a large metal spoon and carefully push the clay off the "tamale." Take the "tamale" out and unfold the husks to expose the baked fish.
Place it on abed of prepared greens and garnish with lemons.