Farmers Market Favorite
Trout a la Meunière | Hooked on Mueller

This weekend in Austin, a release of over 2300 rainbow trout stocked Lake Mueller as the community celebrated the third annual Hooked on Mueller family event, sponsored by Mueller Development and Texas Parks and Wildlife. Both neophyte and experienced fishermen, alike, peppered the shore, hoping for a healthy haul. For a second year, I was honored to participate in the celebration by demonstrating trout cooking techniques for Texas Farmers’ Market Mueller.

It was a bustling but blustery morning at the market, but chilly gusts did not stop the crowds from lining up to learn more. I had the opportunity to teach some young fishermen, at first simply curious, followed by studious intensity, how to prepare their catch. At the TFM Mueller market especially, I’m delighted by the interest of the many would-be chefs and Small Fry home cooks who stop by chef demos, frequently pulling a parent by the arm in order to share a sample of food they’d like to have prepared for them, or they’d like to prepare themselves. Somewhere in Austin, a 12-year old boy is asking his mother for lemons and the cooking wine. That kind of makes me proud.

Trout a la Meunière is a classic dish of French origin often found served along the Gulf Coast. Trout is abundant, and comes in at the peak of freshness, allowing the less is more approach to showcase its light, buttery flesh at its best.  Butter, lemon, parsley and additions such as those you’ll find below create a quick, simple pan sauce that enhances the fish, but does not overpower.  It’s an elegant meal in about 20 minutes cooking time,  and served with a simple sauté of fresh asparagus or your favorite green vegetable, and perhaps a light salad, makes a tasty transition from the heavy soups and stews of late winter, to the lighter fare of early spring.

Try your hand at simple, elegant Trout a la Meunière. You’ll master a classic, and impress yourself with the results.  

Trout a la Meunière
Prepared for Texas Farmers’ markets
Recipe Adapted from Emeril Lagasse


4 (6-ounce) trout fillets
1 scant teaspoon salt, plus more for seasoning
1 scant teaspoon white pepper
1 teaspoon Herbes de Provence
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
2 red spring onions, sliced
2 tablespoons white wine
1 lemon, zested, and juiced
4 tablespoons chopped fresh parsley leaves
1 lemon, sliced thinly, for garnish
2 tablespoons microgreens, for garnish
Freshly ground pepper and salt, to taste, to finish


Preheat the oven to 200 degrees F.
Combine salt, white pepper, and Herbes de Provence with flower in a shallow plate. Lightly dredge the trout in the flour, shaking off excess. Set a 10-inch sauté pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. (Do not disturb the fish as they brown—simply gently shake the pan to keep fish from sticking.) Remove to a paper towel-lined plate, patting gently to blot extra oil. Place the cooked fillets in an oven-proof dish and place in the oven while you cook the remaining fillets.

When all fish are cooked, discard oil in sauté pan, and return to medium heat.  Add butter to the pan and once melted, add the shallots and spring onions. As the shallots cook, and the butter stops foaming, (about 30 seconds), add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Correct seasonings as necessary. Remove from heat.

Remove fish from oven, plate, and spoon sauce atop the fish. Season to taste with salt and pepper, garnish with microgreens and lemon slices. Serve immediately.

You might just spy a certain market chef preparing trout, and basically drawling her way through her spots in this short, informative texas Parks and Wildlife clip, promoting the Hooked on Mueller trout release. 

Oh my, that drawl, y'all. Oh my.

Farmers Market Favorite: Oyster & Mushroom Bisque

This weekend at the market, this quick and easy Oyster & Mushroom Bisque drew rave reviews. All of the flavor without all of the gluttony, we made some simple adjustments, like substituting a combination of seafood stock and rice milk for most of the dairy, finishing with a fraction of the cream called for in traditional recipes. adding bulk and nutrition in the form of mushrooms and spring onions, and seasoning well for full flavor while reducing sodium where possible. 
For additional information about this gluten-free, low(er) fat, low(er) calorie favorite with all of the richness of its decadent parent, including local Texas Farmers’ Market vendor and farmer sources, see information following the recipe, below.

Oyster & Mushroom Bisque
Serves 6

2T extra virgin olive oil, separated
1 bunch spring onions, sliced
1 pound mixed mushrooms, sliced
1 pint oysters (liquor, reserved)
1 pint seafood stock, reduced sodium, divided
4 T tapioca flour
1 pint unsweetened rice milk
½ bunch Italian parsley, de-stemmed and chopped
 1 tsp cayenne pepper, to taste
1 +/- tablespoon sea salt, to taste
1/2 cup heavy whipping cream

In a medium sauté pan, warm olive oil over medium high heat until shimmering.  Sauté sliced spring onion until limp. Remove and reserve. Adding olive oil if necessary, saute sliced mixed mushroom over medium high heat, stirring frequently, until edges are browned. Remove and reserve. Add drained oysters to skillet, and sauté, stirring frequently over high heat until oysters just begin to firm and brown a bit on the edges, about 3 minutes. Remove from heat and cool until able to handle, then chop coarsely and reserve. Deglaze saute pan with one cup seafood stock, scraping bits from the bottom of the pan as stock comes to a rolling simmer, stirring frequently, and reducing stock over medium high heat, for approximately 5 minutes. Remove from heat.

In a screw-top jar, combine rice milk and tapioca flour. Shake vigorously to combine.  Transfer to a large soup pot and bring to a slow boil, whisking frequently. Add reduced stock, remaining one cup of stock, reserved onion, mushroom, and oysters. Stirring frequently, allow to thicken over a medium boil. Add enough rice milk to thin to preferred consistency, stirring well to combine, then parsley, cayenne pepper, and sea salt to taste.  Remove from heat and stir in ½ cup heavy whipping cream. Correct seasonings. Serve.

Oysters-- K & S Seafood
Crimini, Portabella, and Button Mushrooms-- Kitchen Pride Mushrooms
Spring onions and parsley-- JBG Organics
Extra virgin olive oil-- Texas Hill Country Olive Company

At the Texas Farmers' Market- Mueller, a version was served Sans Mushrooms. 

In a perfect example of the camaraderie enjoyed by many of the texas Farmers' market vendors, a very special thank you to market-prepared food vendor, Knotty Nice Bakery, for coming to my rescue with their stash of Tapioca Flour this weekend. They not only saved a trip and a dish, but they taught me about a new-to-me product, and provided the opportunity to create a gluten-free version of this formerly gluten-full decadent favorite. Stop by their market booth for delicious gluten-free waffles and your favorite sweet. 

More about Tapioca Flour, from Bob's Red Mill:

Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking. The flour is made from the starch extracted from the South American cassava plant. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid. Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Tapioca flour is an extremely smooth flour, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch).

Curried Shrimp & Kohlrabi Remoulade

Whether you're looking for a creative way to cheer on your team with something a little more elegant than the tried, but maybe tired, old standbys, or perhaps hoping to charm a Mardi Gras celebration with a little Creole culinary cred, this Curried Shrimp & Kohlrabi Remoulade, a seasonal spin on a classic, will nestle it's way into your favorite party food repertoire.

Prepared this unseasonably sunny and beautiful weekend at the Texas Farmers' Market at Lakeline, this salad-turned-celebration proved to be a big crowd pleaser. The standard dish was prepared a bit unconventionally with all seasonal and local products on hand at the market. If you, unfortunately, do not have access to such seasonal bounty, the more traditional version will still allow you to enjoy this cook's favorite salad, which you can find at Mardi Gras Eats: Shrimp Remoulade, from the archives.

Curried Shrimp & Kohlrabi Remoulade

Serves 6

Dressing, below
1# shrimp, peeled and deveined
1T curry powder
1T salt
2 bulbs kohlrabi, grated
1 bunch young spring onions, sliced
2 hard-boiled eggs, sliced (for garnish and lettuce cups)
Individual lettuce leaves

¼ cup pecan alioli
¼ cup extra virgin olive oil
¼ cup Dijon mustard, to taste
1 tsp, to taste, hot pepper sauce
Salt, to taste

3 hard-boiled eggs, grated

Bring a large boiling pot of water (enough to cover shrimp by several inches), seasoned with curry powder and salt, to a boil. Add peeled, deveined shrimp and turn off heat. Allow shrimp to heat until opaque and slightly yellow-orange, about 2-3 minutes. Place in a bowl of ice water to chill. Remove and drain.

Bring water back to the boil. Gently transfer 5 eggs, and let boil for 8 minutes. Remove from water, crack slightly, and add to ice water. Let chill for about 5 minutes before peeling. Chop 3 eggs for dressing. Slice remaining 2 eggs for garnish.

Combine all dressing ingredients. Add shrimp, chopped or whole according to preference, Sliced Onion, chopped eggs, and grated kohlrabi. Fold gently, adjust seasonings, and chill for about 30 minutes before serving in, or alongside, lettuce leaf cups. 

Ingredient Notes:  At the market each weekend, I source almost completely from the vendors.  That means every item is in season, and condiments and prepared foods are minimal.  Some items that are available at the Texas Farmers’ Markets may not be available in your area, however this standard Shrimp Remoulade recipe from the archives will help you get the dressing just right no matter where you find yourself cooking and dining.

Vendor Notes:  JBG Organic—lettuce, spring onions, and kohlrabi, Yummy Farms—Americauna hen eggs, K & S Seafood—fresh Gulf shrimp, Stellar Gourmet Foods—Pecan Alioli, Fig Dijon Mustard, Hot Sauce

Nutritional Data

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