This is a delicious winter/spring dish, as local trout is always available and is inexpensive. The long stems of pink hot house rhubarb is now appearing in stores and complements the delicate fish flavour. If you can’t find the rhubarb ask your grocery store manager to bring it in. The rhubarb is perfect to serve with trout or salmon but also delicious with pork or chicken.
- 1 fresh local trout about 2 lbs (1 kg) halved lengthwise and filleted
- Olive oil or melted butter for brushing
- 1 tsp (5 ml) dried thyme leaves
- Sprinkling of salt and pepper
Preheat oven to 450°F (230°C). Line baking pan with parchment paper and lay the two trout halves skin side down. Brush the trout surfaces generously with oil or melted butter and sprinkle with thyme, salt and pepper. Place in the oven and roast about 10 minutes. To test doneness, press top surface with your finger (you will not burn your finger). The trout will feel firm to the touch or you can see the fish juices turn opaque. Place the trout on a serving plate and serve the coulis with the trout.
Rhubarb Ginger Coulis 2 cups (500 ml)
- 2 cups (500 ml) fresh or frozen rhubarb, cut into ½-inch (2 cm) cubes
- 3 tbsp (45 ml) finely chopped onion or shallots
- 1 tbsp (15 ml) butter
- ¼ cup (60 ml) water
- 1 tbsp (15 ml) grated gingerroot – about 1/2-inch (3/4 cm) root
- ½ tsp (2 ml) cinnamon
- ¼ tsp (1 ml) salt
- 3 tbsp (45 ml) maple syrup
- 1 tbsp (15 ml) balsamic vinegar, optional
In saucepan over medium heat, melt butter and sauté shallot or onion until softened but not brown. Stir in rhubarb, water, gingerroot, cinnamon, salt and maple syrup and cook gently for 10 – 12 minutes on low-medium heat or until rhubarb is very tender but there is still texture in the coulis. Stir in vinegar and taste if more syrup or salt is needed.