chef barry saunders,
The Current
This vibrant dish marries Manitoba lakefish with sweet mango and buttery avocado. The slight saltiness of trout is enhanced by the subtle spiciness of horseradish. Each spoonful is a lesson in how textures complement taste.
Ingredients
Trifle
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
8 oz lake trout
2 Tbsp whitefish golden caviar
1 tsp olive oil
salt and pepper
Horseradish Dressing
1 medium lemon, peeled and diced
1/2 tsp minced garlic
1 Tbsp white wine vinegar
2 Tbsp horseradish
2 Tbsp sour cream
3 Tbsp plain yogurt
salt and pepper
Method
Dressing
1. Remove lemon peel with zester and chop.
2. Squeeze juice from lemon into bowl.
3. Mix in remaining ingredients.
4. Season with salt and pepper.
Trout
1. Heat oven to 375˚F.
2. On baking sheet, place fish on parchment paper or tin foil.
3. Sprinkle with salt and pepper.
4. Drizzle with olive oil.
5. Bake for 6-9 min or until firm to the touch. Set aside to cool.
6. Dice the trout the same size as mango and avocado
7. Mix in horseradish dressing.
Assembly
1. In mini trifle dish, layer mango, trout, then avocado.
2. Garnish with golden caviar.
Yield 2 servings