Baked Trout with Wasabi Tartar Sauce & Beet-Fennel Coleslaw

By rachel Newton

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Baked Trout with Wasabi Tartar Sauce amp; Beet-Fennel Coleslaw

This recipe makes 6 servings

Preparation time: 40 minutes
Cook time : 30 minutes
Total time : PT70M

This dish combines ease of preparation with lots of flavour. The coleslaw is as colourful as it is healthy and provides a refreshing crunch to complement the tenderness of the trout. The Wasabi Tartar Sauce is a zesty twist on an old favourite and helps make this dish a special treat for friends or family.

Ingredients

2 large steelhead trout fillets , (about 2lb/1kg total)2 2large steelhead trout filletsteelhead trout fillets, (about 2lb/1kg total)
2 large lemons , cut into 6 slices each2 2large lemonlemons, cut into 6 slices each
1 pinch salt , to taste1 1pinch pinchsalt, to taste
1 pinch freshly ground pepper , to taste1 1pinch pinchfreshly ground pepper, to taste
2 tbsp finely chopped fennel fronds 2 2tbsp tbspfinely chopped fennel frondfennel fronds
1/2 cup mayonnaise 1/2 1/2cup cupmayonnaise
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream
2 tbsp prepared wasabi paste 2 2tbsp tbspprepared wasabi paste
2 tsp lemon juice 2 2tsp tsplemon juice
2 tsp capers , drained (optional)2 2tsp tspcapercapers, drained (optional)
4 beets , peeled and julienned4 4beetbeets, peeled and julienned
1 large fennel bulb , trimmed and julienned1 1large fennel bulbfennel bulbs, trimmed and julienned
1 apple , peeled and julienned1 1appleapples, peeled and julienned
2 tbsp sunflower oil 2 2tbsp tbspsunflower oil
1 tbsp white wine vinegar 1 1tbsp tbspwhite wine vinegar
1/2 tsp liquid honey 1/2 1/2tsp tspliquid honey
2 tbsp sunflower seeds 2 2tbsp tbspsunflower seedsunflower seeds
2 tbsp finely chopped fennel fronds 2 2tbsp tbspfinely chopped fennel frondfennel fronds

Preparation

Fish and Wasabi Tartar Sauce: Line a large, lightly greased shallow baking dish with half the lemon slices. Lay the fillets, skin side down, on the lemons. Season fillets with salt and pepper, sprinkle with fennel fronds and top with remaining lemon slices. Bake in 400ºF (200ºC) oven for 30 minutes, or until fish is opaque and flakes easily with a fork. In a bowl, mix mayonnaise, sour cream, wasabi paste, lemon juice, and capers (if using). Season with salt and pepper to taste (reduce salt if using capers). Refrigerate until serving, for 4 hours or up to 1 day. Beet-Fennel Coleslaw: In a large bowl, combine beets, fennel, and apple. In another bowl, whisk together sunflower oil, vinegar and honey. Season dressing with salt and pepper to taste. Add dressing to salad immediately prior to serving and toss to coat. Garnish with sunflower seeds and fennel fronds. Using a wide spatula, place each fish portion on a serving plate, reserving lemons from the top. Spoon a helping of coleslaw placed cascading over the top and to the side of fish. Add a dollop of tartar sauce beside the fish and garnish with a baked lemon slice. Tips Fennel fronds are the green wispy leaves at the top of the fennel bulb. Use a mandolin or the shredding blade of a food processor to julienne the fennel, beets and apple. This recipe also works well with Rainbow Trout, though the fillets are smaller. If preferred, use an equal quantity of Rainbow Trout (2 lbs/1 kg), but reduce the cooking time to 20-25 min as the fillets are thinner and will cook faster.

Additional information : Contest recipe category: Fish and Shellfish

Source : rachel Newton