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Community Supported Agriculture

Food columnist Tina Faiz talks about buying from local farmers, more information is available on the website CSA Alberta.

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Recipe: Sautéed Sparrow's Nest organic green beans, wild Athabasca trout with saskatoon berry butter and fresh corn.

Culina restaurant co-owner and Executive Chef Brad Lazarenko created this recipe to make the most of the summer bounty: wild fish, fresh corn, beans and berries. His secret to the perfectly cooked fish? Coat it in sugar and corn starch, and use high heat. It's a Chinese cooking method, he says, that will give you a perfectly seared crust and a moist, tender fillet, as long as you don't overcook the fish!

4 trout fillets

½ lb (1 cup) butter, room temperature

¼ cup fresh mashed Saskatoon berries

1 cup fresh corn (kernels cut fresh off the cob)

¼ cup white wine

4 tablespoons canola oil

Salt and pepper

To make the Saskatoon berry butter, whip softened butter and fresh berries in a bowl until well blended, set aside.

Cut corn kernels off the cob into a bowl and season with salt, set aside.

In a bowl, combine 2 tablespoons canola oil, 1 teaspoon sugar and 1 teaspoon corn starch.

Add the trout, coating each fillet.

Heat a large sauté pan on high heat with 2 tablespoons canola oil.

Add trout fillets, season with salt and pepper, and sauté for 2 minutes.

Flip over the fillets, and add the wine to deglaze the pan.

Add corn and saskatoon berry butter so it melts into a sauce.

Spoon corn onto a plate, top it with trout and finish with remaining butter sauce.

Garnish with sautéed green beans (recipe below), kale or spinach, and serve immediately.


Sautéed Sparrow's Nest green beans

/2 pound Sparrow's Nest Organics string beans, ends removed

1 tablespoon unsalted butter

1 tablespoon good olive oil

1 large shallots, sliced thinly

2 cloves garlic, sliced thinly

Salt and pepper, to taste

Blanch green beans in a large pot of boiling salted water for 3-4 minutes, until bright green and crisp-tender.

Drain and immerse in a bowl of ice water.

Heat the butter and oil in a large sauté pan and sauté the shallots on medium heat for 5 to 7 minutes, tossing occasionally, until lightly browned.

Add the garlic and sauté for another 2 minutes.

Drain the string beans and add to the pan with salt and pepper, tossing well, until beans are heated through.

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