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Vegetarians, avert your eyes.

The last week has seen a flurry of Greek cooking. Jane's sudden inspiration to experiment with filo dough recipes led me to take down my massive Culinaria Greece cookbook and join in the fun. Greece ranks high on my list of favorite ethnic cuisines, utilizing such beloved core ingredients as olive oil, lemons and dill, and so we've been enjoying authentic spanikopita and baklava, both handled expertly by the other cook in the family. I set about trying other recipes from throughout my book, especially those standing a bit outside the "traditional" realm of Greek dishes made famous through mainstream American outposts. From the mountainous region of Thessaly came khirines brizoles me mila, or pork chops with apples (the apples were cut into rings and sprinkled with cinnamon before being added to the white wine-doused chops). The isolated area of Epirus offered moskhari me melitzanopoure, or braised beef atop an eggplant puree. A white cabbage salad, finely grated and dressed with garlic / lemon / oil sauce (lakhanosalata), was a pleasant vegan / raw surprise. But it was yesterday's chance happening upon fresh rainbow trout at a downtown fish market that led me to tackling pestrofa tis anixis - "springtime trout".

Fresh, organic, whole trout are a must for this dish. Jane's still a bit uncomfortable with "head-still-on" presentation, but she bravely rallied. Dressed with only a few vegetables and olive oil, this preparation allows the freshness of the fish to dominate. Wrapping in foil keeps the moisture intact. Finishing off with a small glass of ouzo would be the perfect touch.


Pestrofa tis anixis ("springtime trout")

4 medium whole trout, cleaned
juice of 1 lemon
olive oil
2 carrots, diced
2 garlic cloves, chopped
2 sticks celery, sliced
handful of fresh dill
salt
pepper


Preheat the oven to 350 degrees.

Clean and wash the trout. Rub the fish inside and out with salt, pepper and lemon juice.

Brush aluminum foil with olive oil, place the fish on top, and arrange the vegetables and dill around the fish.

Season with salt and pepper, seal the foil, and bake in the oven for about 30-40 minutes.