Tasting Series S2E5 - Blackened Rainbow Trout
Cider Tasting with Shale Ridge Estate Winery & Cidery
Join Shale Ridge Estate’s Retail Manager, Sean as he takes you on a cider tasting experience. They are third generation farming family based in Thedford, Ontario. They started making Cider & Wine right on the farm where they live. Their ciders and wines put a modern spin on the European tradition. You’ll find them less sweet and less bitter, deriving flavour from the fresh fruits, in every bottle. The result is fresh, complex, and easy to drink.
The recipe + Cooking Demonstration
Ingredients
2 filets of Rainbow trout (about 10 oz)
Blackened Spice
¼ tsp each chilli, cayenne, paprika, garlic powder, onion powder, ground coriander, and ground oregano.
Salt and pepper to taste.
1 tbsp extra virgin olive oil
Cider Butter Sauce:
1 tbsp extra virgin olive oil
1 shallot, peeled and minced.
½ cup Shale Ridge apple cider
4 tbsp cubed, cold sweet butter
4 tbsp (30 ml) Capers
1/2 cup (125 ml) Olives pitted
1/2 cup (125 ml) diced tomato
1 tbsp (15 ml) minced chives
Scented Rice:
1 shallot, fine diced
1 clove of garlic, crushed
½ tsp (2 ml) curry powder (or Turmeric)
3/4 cup (180 ml) basmati rice, washed.
1 3/4 cups (430 ml) Chicken Stock.
Salt and Pepper to taste
6 sprigs of chives
Start Here
Wash and dry all produce.
What you’ll need
Small saucepan and lid, large sauté pan, knife, plates, serving spoon, spatula
RECIPE
1. For the Fish. Mix all the blackening spices together. Rub the fillets with the spice mixture, salt and pepper.
2. For the rice. In a small saucepan with a lid over medium-low heat, add 2 tsp of the olive oil. Add the shallots, and crushed garlic; fry for 1 minute. Add the rice and curry powder and continue to fry for 1 to 2 minutes. Add chicken stock. Bring to a simmer, cover and cook until tender with a bite, about 12 minutes. Set aside.
3. Heat remaining olive oil In a large sauté pan, over medium-high heat. Sear the spice-rubbed fish flesh side down, until half done, about 5 minutes. Turn over and continue to sear skin side down until done through, and 8 minutes in total. Set seared fish aside skin side up.
4. In the same sauté pan over medium heat add chopped tomatoes, olives, and half the capers and sauté for 2 minutes. Add the cider and allow to simmer until reduced by half.
5. Reduce heat to low and add half the butter, stirring constantly until fully incorporated. Add remaining butter and continue to stir until fully incorporated. Bring just up to a gentle boil. Remove from heat. Check seasoning, and add remaining capers, and chives.
6. To serve divide the rice between two platter bowls. Place the seared filets on top of the rice, then spoon the sauce over the top of the fish, and around the edge of the rise. Garnish with a sprig of chives.
7. Serve with the remainder of the cider.
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