Tawfik Shewata’s Ontario Lake Trout with Panzanella Salad recipe

By Martin Zibauer »Martin Zibauer

March 30th, 2012

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Foodland Ontario is also bringing Chef Tawfik Shewata to the Cottage Life Show. I like that this recipe gives some timing hints for the panzanella (an Italian bread-based salad)—most don’t include that vital info, which you need so the bread has a little crunch, but not too much. Can’t wait to see him in action.

Ontario Lake Trout with Panzanella Salad

By Chef Tawfik Shehata

 

Ingredients

1 medium Ontario eggplant
Olive oil
2 Ontario shallots, peeled
4 slices day-old bread, crusts removed, cubed
1 large Ontario tomato, cored and diced
2 tsp chopped fresh oregano (10 ml)
3-4 sprigs fresh flat leaf Ontario parsley, leaves picked off
1/4 cup Moroccan sun-dried olives, pitted and chopped (60 ml)
1/2 Ontario Greenhouse Cucumber, diced
1 tbsp red wine vinegar (15 mL)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
Four 6-oz. fillets Ontario Lake Trout (170 g each)
1 cup Ontario salad greens, preferably arugula (250 mL)

 

Instructions

1. Preheat oven to 350°F (180°C). Using a fork, pierce eggplant all over. Rub with a little olive oil, place on a baking sheet, and bake for about 45 minutes or until eggplant is wrinkled and deflated.

2. Meanwhile, toss shallots in a small amount of oil. Season, wrap in foil and place on baking sheet with eggplant to roast for about 30 minutes, until soft. At the same time, spread the cubed bread on a second sheet and toast in the oven until golden.

3. When eggplant is cool enough to handle, cut in half. Using a spoon, scrape roasted flesh into a bowl. Discard skin. Season flesh with salt and some olive oil. Dice shallots when cool enough to handle.

4. About 15 minutes before serving, mix 3/4 cup (175 ml) eggplant purée, shallots, tomato, oregano, parsley, olives, cucumber (except for greens) with vinegar and approximately 1/4 cup (60 ml) olive oil. Toss with toasted bread cubes. Season to taste.

4. Heat a heavy-bottomed skillet or cast iron pan (one large enough for the 4 trout fillets) over medium-high heat. Add some oil, and season trout lightly with salt. When oil begins to smoke place trout in pan, skin-side down. Reduce heat to medium-low. When edges turn opaque (about 5-6 minutes), gently flip fish onto flesh side and cook for another 30 seconds. Fish should still be pink in the middle. Drain on paper towels.

5. Before serving, toss greens with bread mixture. Divide panzanella among four plates and place the trout on top. Enjoy!

Recipe copyright Foodland Ontario

Serves 4.


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