LCBO Food & Drink Early Summer 2017

TWISTS  SANDWICHES TO SHARE

TROUT NIÇOISE SUPER SUB

6 Thinly slice fennel crosswise on mandoline, discarding cores (or save for stock). Place fen- nel in a separate mixing bowl. 7 Drizzle beans and fennel with enough vin- aigrette to coat, about 2 tbsp (30 mL) in each bowl. Season each with salt and pepper. Toss to coat. 8 To assemble sandwich, cut baguette in half lengthwise. Using hands, remove bread from inside of bottom half to form a trough. 9 Smear bottomwith tapenade. Arrange beans overtop. Slice eggs and place on top of beans. Drape anchovies over eggs. Arrange trout on top. Add a layer of fennel. Sprinkle with tarra­ gon. Smear top half of baguette with sun-dried tomato pesto. Place on top. Cut into desired pieces and serve. Serves 4 WHAT TO SERVE Chapoutier Belleruche Côtes du Rhone White LCBO 245340, $16.95 Ogier Côtes du Ventoux Rosé AOC LCBO 134916, $13.95

¼ cup (60 mL) fresh tarragon leaves 5 tbsp (75 mL) sun-dried tomato pesto

This two-foot sammie is a spin on Provençal pan bagnat , with fresh trout swapped in for canned tuna, and vinegar-packed anchovies taking the place of their saltier brethren. You want a simple lighter-style baguette here— i.e. no artisanal thick crust or dense crumb. Wrapped tightly and refrigerated, this sand- wich is still pretty good the next day, which makes it ideal for picnics or packed lunches.

1 For the vinaigrette, place garlic and Dijon in a mixing bowl. Whisk in lemon juice and vinegar. Slowly whisk in oil to form emulsified dressing. Season with salt and pepper. Transfer to an airtight container. (Dressing will keep in fridge up to 5 days. Shake before using.) 2 Place eggs in a small saucepan. Cover with cold water. Bring to boil over high heat. Cover and remove from heat. Let stand 15 minutes. Uncover and drain. Run eggs under cold wa- ter for 1 minute. Let stand covered in cold wa- 4 Place trout on a parchment-lined bak- ing sheet. Pat dry with paper towel. Season with salt and pepper. Bake until just cooked through, 10 to 12 minutes. Cool completely. Remove and discard skins. Cut trout to fit the baguette. 5 Bring a large pot of salted water to boil. Cook beans until tender, 2 to 3 minutes. Transfer to a bowl of ice water. Cool, drain and dry on clean kitchen towel. Transfer to a mixing bowl. ter for 20 minutes. Drain and peel. 3 Preheat oven to 350°F (180°C).

VINAIGRETTE ¼ tsp (1 mL) finely grated garlic 2 tsp (10 mL) Dijon mustard 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) red wine vinegar

½ cup (125 mL) extra virgin olive oil Salt and freshly ground pepper to taste SANDWICH 3 large eggs, at room temperature 1½ lbs (750 g) rainbow trout fillets Salt and freshly ground pepper to taste 5 oz (150 g) haricots verts, trimmed ½ bulb fennel, trimmed 1 baguette, 24 inches (60 cm) 5 tbsp (75 mL) tapenade 16 white anchovies, drained, patted dry

102  FOOD & DRI NK EARLY SUMMER 2017