Welcome back, Geeky Gluttons, to another episode of Munchies & Minis!
For those just joining us, Munchies & Minis is a live Twitch cooking show where I make a tabletop or Dungeons & Dragons-inspired snack and then paint a miniature. To kick the first season off, I decided to start @RaineRysa‘s #52WeeksofDnD fanart challenge. Two weeks ago we made some Sweets & Beets Dessert Pizza for the challenge word “Chaotic.” This last week’s challenge word was “Dexterity.”
I knew I had a couple of options I could go with on this post, but ultimately I wanted to demonstrate a variety of knife skills. That’s why I consulted Power Score’s “Great List of Food and Drinks” for something from the game that would utilize as much as possible. After all, a good thief or ranger could handle a knife with such dexterity akin to an artist with a paintbrush.
Under the list for food at a “Wealthy” tavern, I found “Stuffed Trout, Cabbage, Succotash, and Plum Pudding.” First, I thought to show you how to stuff a rainbow trout with succotash. Alas, I discovered rainbow trout are not in season and not at all available at the moment.
A good cook shows dexterity of the mind as well as the hand, though. I DID find steelhead trout, a red-fleshed fish similar in consistency and flavor to salmon. It worked out better and beautifully in my opinion. That, and I got to tie in an extra dose of dexterity by wrapping the fish in strips of bacon.
Want to learn how to make some Stuffed Trout of Dexterity for your adventuring party? Watch the video or find out how to get the recipe card below!
Stuffed Trout of Dexterity
Get the Recipe
You can keep scrolling for the recipe. HOWEVER, I also have the printable PDF recipe card available for my Patreon supporters.
This card is available for $3 on my Patreon store.
-OR-
If you join my Patreon community at “The Archivist” ($5/month) tier, you will get access to my recipe PDF archive, even the ones not yet published on the blog. You’ll also get a welcome gift of some of my Lord of the Rings recipe cards and playlists.
Stuffed Trout of Dexterity
Equipment: Stovetop, skillet, small saucepan, oven, skewers, baking sheet or roasting pan, and aluminum foil.
Ingredients:
- 1 to 1 1/4 pound steelhead trout or salmon fillet, sliced into 1″- wide strips
- 1/2 6oz. package of frozen lima beans
- 5-7 strips of bacon
- 1 leek, sliced into half-moons
- 3 cups corn kernels (4 ears)
- 1 roma tomato, seeded and diced
- red bell pepper, diced
- 6 spears of asparagus, diced
- kosher salt
- 1 tsp smoked paprika
- 2 Tb butter
- 1/4 cup chopped fresh mint
Instructions:
Make the Succotash:
- Put the lima beans in the saucepan and cover with water. Bring to a boil over a medium-high flame, then reduce to medium-low. Simmer the beans for 8-10 minutes. Drain then set aside.
- Heat a skillet over a medium flame as the beans simmer. Drizzle some cooking oil onto the surface then add the leeks and a pinch of kosher salt. Cook while stirring for 6 minutes.
- Add the corn, drained beans, bell pepper, smoked paprika, and asparagus. Stir fry another 6 minutes.
- Stir in the butter and cook until melted, then mix in the tomatoes, half of the fresh mint, and kosher salt to taste. Turn off the heat and set aside.
Prepare the Trout:
- Preheat the oven to 350°F. Line a baking sheet or roasting pan with foil and coat it lightly with cooking spray.
- Place the strips of bacon on your cutting board. Then place a strip of trout, skin-side down, on top of each piece of bacon. Roll the piece up tightly and secure with either a toothpick or a skewer. Place each skewer on the baking sheet or roasting pan.
- Scoop a tablespoon or two of finished succotash in the center of each roll.
- Bake the trout for 13-15 minutes in the oven until cooked through.
- Top the trout rolls with more succotash and fresh chopped mint before serving.
I hope that this episode inspired you to start a culinary campaign of your own. Next week I’ll be tackling the #52WeeksOfDnD challenge word “Magic” with a quick and easy snack called “Feywine Raisin Cake.”
Stay tuned for the next episode! Archived episodes are on YouTube.
