Recipe

Rainbow trout with wild rice and blueberry salad

We're planking trout and mixing blueberries and wild rice. These recipes by chef Christa Bruneau-Guenther are a FEAST for your senses.

Manitoba rainbow trout, blueberries and wild rice is on the menu at CBC Cooks Local

Manitoba is rich in fish, which means it's the perfect choice for a fresh summer meal. For our latest CBC Cooks Local event, chef Christa Bruneau-Guenther from Feast Cafe Bistro brought delectable cedar-planked rainbow trout to the Downtown Winnipeg Farmers' Market and paired it with a wild rice and blueberry salad. Your senses will dance noshing on these two dishes...

Cedar planked maple citrus Manitoba rainbow trout

Serves 6 to 8 | Ready in 1½ to 2½ hours

Ingredients:

4-6 fillets of rainbow trout (can use salmon, arctic char, or pickerel).
Zest and juice of half a lemon (save other half to garnish later).
Zest and juice of half an orange.
5 garlic cloves, minced finely or use garlic press.
¼ cup maple syrup (plus a bit more for garnish).
¼ tsp salt.
Pinch of pepper.
Pea shoots or fresh dill for garnish.

To begin:

  1. Combine citrus zest, and juices, garlic, maple syrup, salt, and pepper, mix well.
  2. Pour over flesh side of fish and marinate anywhere from 30 minutes to 2 hours.
  3. Soak Cedar Plank minimum of 1 hour in cold water.

Oven method:

  • Preheat oven to 425 degrees, place cedar plank on sheet pan and into the oven for about 7 minutes until cedar becomes fragrant.
  • Place fillet on plank. Bake in oven for 12-15 minutes until filet flakes easily and is opaque and cooked throughout.
  • Remove from oven add squeeze of fresh lemon and extra drizzle of maple syrup on top.
  • Garnish with pea shoots or fresh dill.

Barbecue method:

  1. Preheat barbecue to medium-high, place soaked cedar plank directly onto grill for about 7 minutes or until cedar becomes fragrant.
  2. Place filets on plank and grill for 12-15 minutes until filet flakes easily, is opaque and cooked throughout.
  3. Remove from grill and add squeeze of fresh lemon and an extra  drizzle of maple syrup on top.
  4. Garnish with pea shoots or fresh dill.

Manitoba wild rice, blueberry, corn and mint salad

Serves 6 to 8 | Ready in 20 to 25 minutes

Salad ingredients:

1 cup cooked wild rice (½ cup dried).
3  tbsp  green onion sliced.
1.5 cups fresh blueberries or Saskatoon berries, or sliced peaches.
3 ears of corn (if not seasonal 2½ cups frozen corn).

Dressing ingredients:

2 tbsp fresh squeezed lime juice.
1/4 cup chopped fresh mint.
¼ cup chopped  fresh cilantro.
3 tbsp olive oil.
1 red bell pepper finely chopped.
3 tbsp candied ginger minced small.
1 jalapeño seeded and chopped finely (optional).
Salt and pepper to taste.

Stovetop method:

  1. Sautée corn on medium heat until corn is tender, remove let cool.
  2. Boil water in medium pot w pinch of salt, add wild rice, cook until fluffy, drain and let cool.
  3. Add corn, wild rice and all remaining ingredients into large mixing bowl, mix well. Serve room temperature or chilled.

Barbecue  method:

  1. Cook corn cobs on barbecue with no husks until charred, 7-10 minutes. Remove from heat, cool and cut corn off cob.
  2. Boil water in medium pot w pinch of salt, add wild rice, cook until fluffy, drain and let cool.
  3. Add corn, wild rice and all remaining ingredients into large mixing bowl, mix well. Serve room temperature or chilled.

Did you know? Known as Manitoba's most popular stocked trout species, the rainbow trout continually wins the hearts and minds of anglers who flock to our province to pursue this revered species. Manitoba's "Bow", has achieved global recognition for its unbelievable growth rates, signature takes and extraordinary abundance. (via Hunting & Fishing Manitoba)

Scenes from the market

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      Watch Christa prepare these two dishes for us at the market.

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