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Seasonal recipe from Fresh and Local 

Hot-smoked sea trout on rosti potato with beetroot salad

For a great meal at this time of year, Craig Flinn recommends the following dish from his new Fresh & Local cookbook. Not only do we trust the chef, we like that the recipe uses the same kind of fish as Flinn is holding on this week’s cover.

Sea trout is available year-round because it is a farmed product. During the summer, serving this fish with beautiful baby beets---both golden and deep purple in colour---is the way to go. Using beets from the cold cellar in winter is just as nice, especially when slow-roasted in the oven.

Fish4 x 7 oz (200g) trout fillets, skin on, bones removed 1 cup (250 mL) maple wood chips4 tsp (20 mL) butter1 tbsp (15 mL) fleur de sel

Potatoes4 medium-sized Yukon Gold potatoes3 tbsp (45 mL) salt1 cup (250 mL) butter2 tsp (10 mL) salt (second amount)2 tsp (10 mL) pepper

Beet salad1 1⁄2 cups (375 mL) diced golden beets 1 1⁄2 cups (375 mL) diced red beets4 tbsp (60 mL) extra virgin olive oil1 small shallot, mincedjuice and zest of 1⁄2 lemon 1 tbsp (15 mL) chopped dill1⁄2 tsp (3 mL) salt

For the fish: On the barbecue, or using a stovetop roasting pan, place trout fillets on a resting rack directly over wood chips. Smoke over high heat for five to six minutes. Once wood chips have blackened and released most of their smoke, remove trout and place each piece skin-side-up directly on one teaspoon of butter. Roast fillet in a 400°F (200°C) oven for four minutes or until it is just cooked in the middle. Before serving, peel away the skin and season trout with a little fleur de sel.

For the rosti potatoes: Boil potatoes with their skins on in water with three tablespoons of salt. The potatoes should be al dente, or about 75 percent cooked. Allow to cool fully, then peel and grate on the large side of a hand grater. In a small saucepan, heat butter until it just melts. Set aside for 15 minutes to allow the water and milk solids to separate. Using a spoon skim off the floating milk solids, then carefully ladle the clear butter fat off the separated water.

Heat four tablespoons of clarified butter in a nonstick pan. Using a circular ring mould or cookie cutter four inches (10 cm) in diametre, make small potato pancakes with grated potato, packing it well with your fingers. Each rosti should be about 3⁄8" (one cm) thick. Season with a little salt and pepper and pan fry until golden. It may be necessary to add a little more butter after the rosti are flipped as they will absorb butter while they cook.

For the beet salad: Toss beets in three tablespoons (45 mL) of olive oil and roast in a 350°F (180°C) oven for 15 minutes. In a small bowl, mix shallots, lemon juice and zest, dill, salt and remaining olive oil. Add beets and allow to marinate for one hour before serving.

To serve the dish, place a rosti in the centre of a warmed luncheon plate. Make a small pile of beet salad and top with trout. Garnish with fresh herbs or baby greens like radish sprouts, mustard, or arugula.

Serves 4

(Reprinted courtesy of Formac Publishing)

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In Print This Week

Vol 26, No 29
December 13, 2018

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