The URL can be used to link to this page

Home My WebLink AboutSaluting Huron County's Agricultural Industry, 1987-03-25, Page 7THE CITIZEN, WEDNESDAY, MARCH 25, 1987. PAGE A7. Trout makes tasty treat Fresh Ontario trout is immense ly appealing - its superb delicate taste, ease of preparation and high nutrient value are just some of the reasons. Nutrition conscious consumers know that fish is an excellent source of complete protein. A 3!/2 oz. servingof Ontario troutsup plies about 40 per cent of the daily protein requirement. Trout also contains considerable iron and B vitamins in each low-calorie, low- cholesterol serving. It’s really an ideal food for today’s healthy, active lifestyles! STORING •Fresh trout has a slippery protective skin coating. For easier handling, soak in a solution of salt and water for 30 minutes. •Refrigerate: tightly wrap clean, eviscerated trout in an air-tightcovering; use within 2 or 3 days. •Freeze: wrap as above and store at 0°F; use within 3 months. FILLETING TROUT 1. With a sharp filleting knife, cut through skin and flesh along the centre of the back to the backbone, from tail to head. Cut across the fish below the head. 2. Starting from head end, run knife between bones and flesh removing flesh from bones in one piece. 3. Turn fish over and repeat as above. 4. To skin fillet, place skin side down, holding tail end. Run knife blade against inner side of skin under the flesh so no flesh is wasted. COOKING 25 minutes. Serve warm, or cold with yogurt and fresh cucumber slices. Makes 4 servings. Prepara tion time: 30 minutes. Cooking time: 25 minutes. To microwave: Prepare and stuff fish as instructed above. Cover fish with vented plastic wrap. Cook at High 4 to 5 minutes. Let stand, covered, 5 minutes to complete cooking. Microwave cooking time: 10 minutes. SMOKED TROUT SALAD 2 whole smoked Ontario Trout, filleted and skinned 1 Vi cups sliced mushrooms 1 head of leaf or Romaine lettuce, torn into bite-sized pieces 1 small onion, thinly sliced */2 red pepper, thinly sliced !4 cup seasoned croutons Dressing: % cup seasoned croutons l/i cup vegetable oil 2 tbsp, red wine vinegar */2 tsp. salt % tsp. freshly ground pepper % tsp. dried basil In a small mixing bowl, combine dressing ingredients. Break fillets into bite-size chunks; add with mushrooms to the dressing. Stir to coat trout and mushrooms. Mari nate in the refrigerator 30 minutes. Meanwhile, combine remaining salad ingredients in a separate bowl. When ready to serve, toss all ingredients in a separate bowl. When ready to serve, toss all ingredients and serve on salad plates. Makes4 servings. Prepara tion time: 25 minutes. Chilling time: 30 minutes. THE FOODLAND STEWARDSHIP CENTRE can provide you with erosion control supplies Interlocking Concrete Blocks to make low-level ditch and stream crossings, and line spillways. Erosion control pads for reducing the velocity of water exiting from culverts and tile outlets. Filter fabric for stabilizing soil under stone riprap and a wide range of other conditions. Plastic catch-basins Nose pump livestock can pump their own drinking water from a stream without damaging the bank or polluting the stream. CALL NORM ALEXANDER for appointment LONDESBORO 519-523-4597 Serving The Farmers Of This Area For Over 20 Years. WE FEELWEHAVETHETOPLINESTO LOOK AFTER YOURREQUIREMENTS. BUTLER- HOULE - the leader in silo unloaders, feeders, manure pumps, on farm electronic scales (eligible for Red Meat grant programme) recognized as the equipment to beat in liquid manure handling as well as barn cleaners FARMATIC - tops in feed processing and handling WESTEEL ROSCOE- CLAY- WIC- Grain bins M-C dryers, aeration equipment tor aerating your grain parts and service feed carts, straw choppers, liquid manure spreaders, hay dryer fans NOWAVAILABLE the new Agri-Blend Mixerand Grinder [high moisture mixing] ALLTYPESOF VENTILATING EQUIPMENTANDSTABLING LETUSGIVE YOU AN ESTIMATE ON YOUR 1987 REQUIREMENTS “WE SERVICE WHAT WESELL” •downy R. R. 1 KINCARDINE, ONTARIO NOQ2GO 395-5286 AMBERLEY Follow this simple rule of thumb: •Measure trout at thickest part. Cook 10 to 12 minutes for each inch of thickness; double time for frozen fish. •Avoid overcooking trout. It has the best texture and flavour at the point where the flesh has just become opaque and flakes easily with a fork. MICROWAVING Microwaving is especially suited to the high temperature and short time required for cooking trout. •Always thaw trout completely to ensure even cooking. •Cover fish with plastic wrap, but turn back one corner to allow venting. •Cook at High for 5 to 6 minutes per lb. for one whole fish; increase time for a larger number of fish. •Allow to stand 3 to 5 minutes to complete cooking. FRESH TRO UT WRAPS 4 Ontario Trout, filleted and skinned */2 tsp. each, salt and pepper 4 wooden toothpicks Vegetable Stuffing: V2 cup coarsely chopped green house cucumber */2 cup coarsely chopped tomato % cup fine bread crumbs 2 tbsp, finely chopped onion 1 tbsp, chopped fresh dill weed 2 tsp. lemon juice. In a small mixing bowl, combine stuffing ingredients. Pat fillets dry. Sprinkle with salt and pepper. Divide stuffing among 4 fillets, roll up and secure with a toothpick. Butter a small baking dish and place fillets showing the filling side up. Bake, uncovered, at 400°F for ELLIOTT iNSuwra BROKERS LIMITED Elliott Insurance Brokers Limited have, since inception in 1910, provided Farm Insurance with established Canadian markets, presently the Howick Mutual, Western General Mutual, Waterloo Mutual and Northern Frontier General Insurance Co. With the above companies, we can provide today's farmer with competitive rates and coverages from the recognized standard farm coverage to the Comprehensive “All Risk ’' coverage as outlined in this ad. Call us today for a competitive quotation and compare! GENERAL Rick Elliott 519-523-9725 LIFE R. John Elliott 519-523-4323 Established1910 BLYTH,ONTARIO NOM 1H0 519-523-4481 4 GENERATIONS SINCE 1910 BUSINESS INTERRUPTION/ EARNINGS: •Actual Loss Sustained Form. •Buy what you need and simply prove your loss. •Policy Form as per property wording. LIABILITY: •Farmers Comprehensive Liability - $1,000,000 inclusive P.L. & P.O. FARM PROPERTY. •"All Risks" Form-blanket property of every description basis including fire, hail, collapse, impact by own vehicle, freezing, theft. •Loss settlement based on Replacement Cost or Actual Cash Value. •Includes produce and fixed equipment. Plus [for an additional premium] □ Hardware [Bloat □ Physical injury Animal birth Li Rabies Asphyxiation Entrapment L,Huddling [hogs only] LIVESTOCK: •Broad named perils including: □ Fire, lightning □ Smoke C Windstorm, hail □ Collision, upset or overturn of trans porting vehicle L Drowning Electrocution J Vandalism □ impact by vehicles □ Building collapse PERSONAL PROPERTY: •"All Risks" Form-includingfire, wind, hail, collapse, impact by own vehicle, roof seepage, smoke escape from fireplace, theft. •Increased Special Limits such as: □ $1,000 limit watercraft □ $1,000 limit security □ $2,000 limit books, tools, instruments pertaining to business □ $2,000 limit jewellery □ $2,000 limit silverware PRO FARM PAC “The Ultimate in Farm Insurance” Deluxe Farm Package - Compare these features MOBILE EQUIPMENT: •"All Risks" including theft. •Replacement Cost available if 5 years old or newer.