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| − | [[Image:[[Image:http://farm3.static.flickr.com/2233/2277656645_92e1bfe949.jpg]]
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| − | What you need for this:
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| − | Trout
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| − | Dill
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| − | Sea Salt
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| − | Pepper
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| − | Baby Spinach
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| − | Garlic
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| − | Thyme
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| − | Olive Oil
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| − | Truffle Oil
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| − | Butter
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| − | Green Onions
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| − | Brown Rice
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| − | Margarine
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| − | [[Image:http://farm3.static.flickr.com/2198/2277656819_bd8ba39921.jpg]]
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| − | First, prepare the rice, in a rice steamer. It's not hard. Just do it like you usually do. I put Olive Oil and Margarine in mine, and I let it soak for a while. The longer the better. Why? I have no idea, but my Mother told me to soak rice before steaming. If you want to call her a liar then let me know and I'll forward the message.
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| − | [[Image:http://farm3.static.flickr.com/2129/2278447458_a30b2026d5.jpg]]
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| − | Next, trim the fish. It's easy, but you really need to use a sharp knife. Make them all about the same size.
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| − | [[Image:http://farm3.static.flickr.com/2338/2277657089_2b78003448.jpg]]
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| − | Now you season the fish, both sides. Use Olive Oil, Salt, Pepper, Thyme, and Dill. If your knife is sharp enough, you can even score the skin of the fish. If you need to wait more than a few minutes, I wrap the fish in clear film and put it in the fridge.
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| − | [[Image:http://farm3.static.flickr.com/2145/2277657185_f693f6e556.jpg]]
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| − | Mince a bunch of garlic.
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| − | [[Image:http://farm3.static.flickr.com/2187/2277657311_c30b690acb.jpg]]
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| − | Chop some onions.
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| − | [[Image:http://farm3.static.flickr.com/2414/2277657497_0e95542be5.jpg]]
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| − | Things are going to go fast and furious here, but when the rice is about done, make a small bed of raw baby spinach in the center of the plate.
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| − | [[Image:http://farm3.static.flickr.com/2298/2277657591_5cb0325fe7.jpg]]
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| − | Oh right, the truffle oil. See if you have a kick ass girlfriend like me, she buys you sweet shit like this all the time. If you don't have any of this, use regular old olive oil.
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| − | [[Image:http://farm3.static.flickr.com/2288/2278448254_35b98983fc.jpg]]
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| − | Now, you are going to need two pans. One for the fish, and the other for the spinach, green onion, and garlic. Why two? The fish needs to cook at super high heat. The others need to cook at medium heat. Turn on the fish pan as high as it goes. Let it get as hot as possible. If it is smoking then it's hot enough. Add some olive oil, and let it get hot.
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| − | [[Image:http://farm3.static.flickr.com/2004/2278448342_bc115fef6c.jpg]]
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| − | Place the fish skin side down, in the center. If it's not crackling and sizzling away, you didn't let the pan get hot enough. Lay the fish away from you to prevent hot spit from the pan. When the fish is in, turn the other pan on medium. Let it get to temperature.
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| − | [[Image:http://farm3.static.flickr.com/2365/2278448470_51ae50172b.jpg]]
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| − | When it does, add some truffle oil and about one tablespoon of butter, after the oil is hot. Coat the pan, and add the garlic.
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| − | [[Image:http://farm3.static.flickr.com/2002/2277657961_0a5fb09d03.jpg]]
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| − | After about three or four minutes, the fish should be ready to be flipped.
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| − | [[Image:http://farm3.static.flickr.com/2274/2278448670_15469d6c89.jpg]]
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| − | The skin should be nice and crispy.
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| − | [[Image:http://farm3.static.flickr.com/2190/2277658097_72762c36e3.jpg]]
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| − | Add the green onions to the butter and garlic.
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| − | [[Image:http://farm3.static.flickr.com/2019/2278448860_5756ce1e0f.jpg]]
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| − | After a minute or so, add some raw baby spinach to that.
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| − | [[Image:http://farm3.static.flickr.com/2063/2278448942_7708fe714d.jpg]]
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| − | Then you put a scoop of cooked rice on the bed of spinach. Place the cooked fish on the rice, and add the rest of the garlic, onion, and spinach. Drizzle the left over oil in the pan over the food. YOU ARE DONE]]
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