LCBO Food & Drink Summer 2017

matching the catch from page 63

sharp knife around the spine bone and then run it under the bones on one side of the fish, scraping the flesh from the bones when nec- essary. Lift the spine and repeat process on the other side. Discard spine and bones. 4 Place fish on a parchment-lined baking dish. Open fish, skin-side down. Sprinkle with salt and white pepper. Spread gremolata over one side of fish. Fold other side overtop and gently press together. Measure fish at its thick- est point and bake for 10 minutes per inch, about 12 to 15 minutes. 5 While fish is baking, combine coconut milk and curry paste in a medium saucepan. Bring to a boil, stirring to blend in curry. Boil gently until reduced by half, about 10 minutes. 6 When fish is baked, peel skin from top side. Using 2 wide spatulas, lift fish onto a platter and turn skin-side up. Peel off remaining skin. Slice fish into serving-size pieces and drizzle with coconut curry sauce. Serve with remain- ing sauce. Serves 3 to 4

make stuffing. Use your favourite curry paste for the two-ingredient sauce; the sauce adds a punch of flavour with only a few minutes of prep. 2 small green onions, sliced 2 tbsp (30 mL) capers 2 cups (500 mL) packed parsley leaves or half parsley and half cilantro

Finely grated zest of 1 lemon (optional) 1 rainbow trout, cleaned and dressed,

about 1½ lbs (750 g) Salt and white pepper

1 can (400 mL) coconut milk 1 tbsp (15 mL) curry paste 1 Preheat oven to 450°F (230°C).

GREMOLATA RAINBOW TROUT WITH COCONUT CURRY SAUCE If you haven’t caught your own, for maximum flavour choose your rainbow trout straight from a tank at your fish shop or grocery store. Then add the fragrance of a summer herb gar- den to this mild-tasting fish with our easy-to-

2 For gremolata, place green onions and ca- pers in a mini-chop. Whirl until chopped. Add parsley and pulse until finely chopped, stop- ping to scrape down sides often. Turn into a bowl. Stir in lemon zest, if using. 3 Cut a slit from the belly to the tail of the trout. Open up the fish. To remove spine and bones, start at the head end and slide a small

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK SUMMER 2017 155