ORIGINAL DISHES: CRAB-STUFFED TROUT

ORIGINAL DISHES: CRAB-STUFFED TROUT Friday, April 13, 2012

You know what makes a delicious, pretty, pink, freshwater trout, with the skin left on, taste even better?

Stuffing it with saltwater shellfish.

To wit: we “butterfly” and debone our freshly flown-in Idaho Red Trout , which we then stuff with a crab cake made from not just one, but two types of saltwater crab (the common red one and the Dungeness crab, too).

But everybody knows that it’s not just the crabs that make a crab cake good, it’s what you do to them.

So, that mingling of flavors you think you’re tasting? Well, you are.

Mint? It sure is!

That citrusy taste? That’s juice from freshly squeezed lemons and oranges, plus a touch of zest shaved from their rinds.

And that little kick at the end? That’s the coriander, the cumin and the cayenne peppers, which is what allows the dish to properly pivot toward something with just the right amount of spice.

Because, as you’ll see—and taste—that little bit of spice is the bridge between our Crab-Stuffed Trout, and the side with which it’s served: Jalapeño-and-Cheddar Cheese Hush Puppies.

And to finish it all off, we drizzle and spread beneath it all a rich bed of Hollandaise sauce.

You already know that Portland’s a seafood town. Find out why the next time you’re in. And make sure your shoes are firmly fastened on your feet, because this dish’ll knock your socks off.