Thai Place, Phoenixville, PA

Back where I come from, part 1 - 

Visiting Eastern PA for a weekend, where I grew up, I was completely shocked to find that Phoenixville PA, has lived up to its name and risen from the culinary ashes.    This town was a drab hole when I was in my teens, whose most significant dining option was a Burger King.  On doing an Urban Spoon search I was shocked to have so many offerings - Tapas in Phoenixville,  you're kidding me? 

I settled on a restaurant somewhat imaginatively named: "Thai Place", and was pleasantly surprised. It has taken 18 years in California to get over my reflexive  mistrust of strip mall dining*, but of course the best places are often buried in strip malls.  "Thai Place" followed that pattern, being tucked into a strip mall with a "Giant" food store and a K-Mart. 

The menu was very extensive, covering all the staples as well as some more outre options.  I had a very good cucumber salad, with ground peanut and a tang of fish sauce, beautifully presented, followed by a red curry shrimp, which was as good as those I get at home in Thai Town in LA. 

Thai Place

700 Nutt Road
Phoenixville Plaza, #730
Phoenixville, Pennsylvania
(610) 917-9943        www.eatatthaiplace.com

* I still avoid strip mall dentistry, however.

Pan Roasted Trout w Saffron Lemon Reduction

This is really good!

I like to serve it with a green salad and green beans, or cherry tomatoes sautéed in sweet butter.

Trout in a Saffron-Lemon Reduction.

For the sauce -

2 Cups fish stock
2 Tbsp heavy cream
2 Tsp lemon
1-2 tsp saffron threads
2 tsp fresh or dried Tarragon
Lemon Pepper.

For the trout -

2-4 portions of trout.
1 Tbsp extra virgin Olive Oil.
zest of 1/2 lemon
a few lemon slices, to garnish.

Sauce:

In a flat saucepan add cream to fish stock, whisk well. Place over med-high flame and whisk in 2 Tsp lemon juice as it warms. Bring to a rolling boil and grind in three "turns" of lemon pepper. Reduce till it is about 1/2 Cup, remove from flame and stir in saffron threads and tarragon. (If you are really fussy, you may want to keep it warm over hot water as it rests.)

Trout:

Preheat oven to 350 degrees.
Coat the bottom of an oven safe skillet or saucepan with olive oil. (no plastic handles.) Place pan over medium heat and warm. Sprinkle lemon zest into pan. When it become fragrant add trout (cut into individual portions) skin side up and sear till about 1/4 inch is opaque. Flip with a spatula and sear the skin side till it is also about 1/4 inch opaque.

Transfer the whole pan into the preheated oven and allow trout to pan roast until done, about 3-7 minutes depending on thickness of trout portions. (Thin ones will be very quick; if it is an inch or so thick it may take 5-7 mins.

Plate the trout over rice pilaf or mashed potatoes*, and drizzle the sauce over each portion. Garnish with lemon slices.

*This may go without saying in civilized homes, but always warm the plates first, as fish cools incredibly fast!