Cooking up a storm

What with summer vacation and Cassie being on the west coast for several weeks my culinary skills had been put on hold. Well Cassie is back and Katie is heading back up to Barrie for her second year at Georgian College so tonight was a good chance to get back to "chefing". My biggest problem always seems to be what to make. I can always make a meal that I've made in the past but I like to try new things and prepare new tastes and experiences for Tammy, Cassie and tonight Katie as well. So I decided on Trout Meuniere with sautéed vegetables. I had come across Collard Greens in the produce section the other day and figured this was my chance to use them. I'd never prepared greens before so this was going to be a first and I was concerned I was going to screw it up. The worst part of cooking is the prep work, the cutting, slicing and dicing and generally getting everything ready to cook and this usually takes the longest amount of time. I sautéed the some sliced bell pepper, onions and tomatoes in olive oil and garlic while boiling the collard greens. At the same time I prepared the meuniere sauce by melting butter and adding cajun spiced flour to it to create a roux. I added this to a mix of vegetable stock that I had heating with some red wine vinegar, lemon juice and worcestershire sauce and mixed to make the sauce. It came out a little thicker then I wanted but was still pretty good. I drained the greens and added them to the sauteing vegetables and then pan fried the trout, 2 minutes per side. With everything ready I plated everything, sauce on the plate, I cut the trout into slices and placed them over the sauce and added some lupini beans to my greens and vegetables and added that to the plate. The reviews were raving good. So after that I had a good visit with Katie and made plans to drive her and her stuff up to Barrie tomorrow. Another school year just around the corner.