L’Artisan: Steelhead Trout with Ajvar-Walnut Butter
Squash, Cherry & Endive Bulgur Salad
Cooking time
35 minutes
Servings
2/4
Calories
1030 /serving
Put the lure in allure with this stunning showcase of seared steelhead trout. Gently flaky with a salmon-like flavour all its own, it’s sustainably raised in the Pacific Northwest so it’s better for you and the environment. Crank the colours with a vibrant sauce of butter, pan-toasted walnuts and ajvar (roasted red pepper spread). Complete the spectrum with an attractive bulgur salad cheekily tossed with dried cherries, delicata squash and endive, plus a perky lemon vinaigrette for extra vigour.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 2 Scallions
- 1 Lemon
- 1 Onion (or shallot)
- 1 Endive
- 1 Delicata squash
- 15ml Roasted red pepper spread
- 25g Chopped walnuts
- 25g Dried cherries
- 80g Bulgur
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Trout, Walnuts, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
74 g
Saturated Fat
18 g
Sodium
680 mg
Total Carb
65 g
Sugars
17 g
Protein
35 g
Fibre
17 g
Preparation
Roast the squash & onion
Preheat the oven to 450°F. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds. Peel and cut the onion into ½ inch wedges. On a lined sheet pan, toss the squash and onion with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Toast the walnuts
Meanwhile, heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board. Once cool, roughly chop. Wipe out and reserve the pan.
Mise en place
Remove the root end of the endive; cut crosswise into ½ inch pieces. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Juice the lemon. In a second small bowl, make the ajvar-walnut butter by combining the softened butter, roasted red pepper spread, walnuts, white bottoms of the scallions and S&P.
Cook the trout
Pat the trout dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Make the salad & serve
In a large bowl, combine the lemon juice, ½ the green tops of the scallions, 3 tbsp oil (double for 4 portions) and S&P. Add the bulgur, endive, cherries, squash and onion; toss well. Divide the salad between your plates. Top with the trout and ajvar-walnut butter. Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
