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| Recipe of the Month with Duane Radford |
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| SPICE CRUSTED BAKED LAKE TROUT |
Ingredients
●
lake trout fillet (medium sized)
● 1 teaspoon coriander
● 2 teaspoons cumin
● 2 teaspoons fennel seeds
● 1 teaspoon dry mustard
● 1 teaspoon pepper (black)
● 2 teaspoons turmeric
● 1/3 cup butter (melted)
● lime wedges (optional)
● mayonnaise (optional)
● aerosol canola oil
● parchment paper
This recipe is adapted from a baked salmon recipe in the Canadian Living magazine and would be a treat at any time of the year. Besides salmon, it has a good fit with lake trout and you could also substitute Arctic char. The original recipe called for using seeds of cumin, fennel, mustard and coriander. I used dry mustard and powdered coriander. I placed cumin and fennel seeds inside a small Ziploc plastic bag and gently pulverized them with the side of a meat tenderizer until they were powdered.
BAKED LAKE TROUT
1. Add the coriander, cumin, fennel, mustard, black pepper and turmeric to a small bowl and mix well.
2. Melt the butter in a small bowl and add the spices. Whisk the ingredients until fully blended.
3. Rinse the lake trout fillet and pat dry with a paper towel. The fillet can be baked with the skin on or skinless.
4. Coat the fillet with the spice mixture. Press the spices into the fillet with a fork and refrigerate for 2 to 3 hours to allow them to set up.
5. Pre-heat your oven to 350 F. Lay a sheet of parchment paper inside an aluminum baking tray. Spray it with canola oil. Place the lake trout fillet on the paper. Bake the fillet for about 20 minutes. It should flake with a fork when done.
Serve the lake trout fillet with some slices of lime to flavour and/or mayonnaise if desired. For a flavored mayonnaise dip, add a dash of red wine vinegar to several tablespoons of mayonnaise seasoned with spices of your choice, stir well.
You could serve the lake trout with all manner of potatoes (e.g., baked, boiled, fried, roasted) or a potato salad, as well as with some steamed asparagus sprinkled with parmesan cheese. Another option for the asparagus is to bake some stalks in the oven with the trout fillets. Rinse and trim the butt ends of several stalks of asparagus, drizzle with olive oil, season with salt and pepper, wrap the asparagus in aluminum foil and bake at 350 F for 20 minutes.
Beer and wine pairings are wide open with lots of options. I’d pick an India pale ale for a beer pairing because the trout will be quite spicy, but an amber or brown ale would also be fine. Lake trout (as well as Arctic char and salmon) can stand up to a red wine, so I’d opt for a Pinot Noir or Zinfandel although your favourite chilled rose or a Pino Grigio would be great too. ■ |
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