2018/19 FROM THE KITCHEN
Maple Miso Rainbow Trout and Sorrel
A perfect showcase of this philosophy is these MWK recipes using local product with unique flavours and ingredients. Both versions of the rainbow trout pair perfectly with the garlic kale and harissa carrots. As Chef Kevin says, sometimes you feel like a nut, sometimes you don’t…
Maple Miso Rainbow Trout and Sorrel (serves 4)
Pistachio-Crusted Rainbow Trout with Preserved Lemon (serves 4)
2 - 8 ounce rainbow trout fillets 1/3 cup maple syrup 1/3 cup brown sugar 1 tablespoon miso paste 1 package fresh sorrel leaves
2 - 8 ounce rainbow trout fillets 4 oz. shelled pistachio nuts 2 oz. butter 1 oz. preserved lemon
• Preheat oven to 350 degrees. • Combine maple syrup, miso, and brown sugar in a blender and pulse until well mixed. • Place trout on a parchment-lined baking pan, brush with miso/maple mixture. • Bake for approximately 10 minutes or until the trout is firm to the touch. • Remove from oven and top with freshly cut sorrel leaves. • Serve hot.
• Preheat oven to 350 degrees. • Coarsely grind or crush pistachios. A coffee grinder works very well. • Melt butter. • Place trout on a parchment-lined baking pan, brush with butter, and top with ground pistachios. • Bake for approximately 10 minutes or until the trout is firm to the touch. • Remove from oven and top with thinly-sliced preserved lemon rind. • Serve hot.
Add your sides: Garlic Kale (serves 4)
Crushed Harissa Carrots (serves 4)
1 head green kale 2 cloves fresh garlic 2 oz. butter 1 roma tomato 4 fl. oz. apple cider
12 ounces carrots 3 oz. butter 1 oz. harissa paste
• Pull kale from stems and rip into small pieces. • Melt butter in a medium frypan; add garlic and sauté for 1 minute. • Add kale and toss in pan to coat kale. • Add apple cider and tomato. • Toss again to coat kale. • Sauté for approximately 5 minutes or until kale is wilted and soft. • Remove from pan with tongs and allow excess juices to drain. • Serve. SKIDOODLE 2019 20
• Peel and cut carrots into 1/4 inch pieces. • Steam or boil carrots until just cooked. • Melt butter in medium frypan and add harissa paste. • Toss cooked carrots in butter and harissa. • Gently crush carrots with potato masher or fork. • Serve hot.