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Savoury Sunday; Trout with Tarragon Stuffing

Crown Prince Leopold of Sweden Trout Fishing (...
Crown Prince Leopold of Sweden Trout Fishing (1926) (Photo credit: Montana State University Library)

A delicious dish best served piping hot from the oven!  Serve with a nice, tart, arugula salad tossed with a citrus vinaigrette and some pistachios and mandarin wedges….YUM!

Don’t forget the wine – The Beach House Sauvignon Blanc Semillon for a tight budget, or Gilles Blanchet Pouilly Fume if you have a  fatter wallet.

Be sure to play the Dean Martin clip at the end while you’re cooking and chatting with your pals. Happy Spring!


1 whole trout, cleaned & dressed

1 tbsp grapeseed oil

1tbsp butter

1/2 chopped onion

1 &1/2 cups chopped mushrooms

1 tbsp tarragon

1/2 cup spinach

1 cup breadcrumbs

1 tsp soy sauce

1/4 cup chicken stock

1/3 cup toasted pecans


Preheat oven to 450

1) In pan melt butter over medium-high heat. Add onions, mushrooms and tarragon.

2) When onions are warm and translucent, add spinach and heat through.

3) Remove from heat and add breadcrumbs. Combine well.

4) Add soy sauce and chicken stock moisten.

5) Season with salt and pepper to taste

6) Rub grapeseed oil on outside of trout and salt to taste.

7) Stuff trout with dressing

8) Cook 15 minutes in oven.

***Add a little fun with Deano***

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Tacky Christmas Jello Salads

      “Nostalgia is a file that removes the rough edges from the good old days.”~Doug Larson ~
“Nostalgia is a file that removes the rough edges from the good old days.”
~Doug Larson ~

When I was a kid, I never really understood why anyone would bother making a jello salad. My old, weird aunt would show up with something green or red, with grapes and canned fruit salad suspended inside. These salads, like coleslaw, were what I used to call ‘filler’ on the table.  Why bother if no one likes them?

As many of you know, as you grow older, and move far from home,nostalgia often gets the better of you, and you find yourself with jello salad (or other oddities) on the Christmas table because it wouldnt’ be Christmas dinner without it.

So, today I give you, just in the nick of time for Christmas, two tried, tested and true jello salad recipes.

The first is 5 cup salad, or ambrosia. The second is what has come to be known as the Christmas Fish in my home, an orange jello with pineapple and carrots all set in a fish-shaped mold (it looks like a giant goldfish on the table). It takes tacky jello salad to new heights.

5 CUP SALAD5 cup salad

1 cup sour cream

1 cup shredded coconut

1 cup crushed pineapple (drained)

1 cup mandarin orange segments (drained)

1 cup white marshmallows

Combine all in a glass bowl, cover and refrigerate up to one day before serving. Particularly lovely when it mingles with the stuffing on your plate.

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2 packets orange jello

1/2  cup boiling water

1/2 envelope gelatine soaked in 1 tbsp water

1 cup grated carrot

1 can  crushed pineapple with the juice

Combine boiling water with jello and gelatine and combine well. Stir in carrot and pineapple. Place in mold and refrigerate.

To take jello out of the mold, gently dip the top of the mold in warm water and then turn over onto a serving dish.

These two little culinary gems will be on my Christmas dinner table for my Canadian kin-folk. They inspire laughter, and talk of our memories of childhood, when Santa was real, and snow was magical.