Recipe & Food styling by David Grenier
Photography by Michael Alberstat
First published in Wish June 2008
Chef's Tip
When prepping beets, consider wearing latex gloves since the juice can stain your hands, clothes and work surfaces. Be sure to wipe up spills right away. Use a mandoline to create perfect matchsticks for the slaw. In a professional kitchen, this is known as "julienne."
FOOD
Smokehouse Trout with Matchstick Slaw
This high protein dish has a sweet, zesty twist
Ingredients (Serves 6)
| 3 | cups peeled and grated beets (mix red, golden and striped) |
| 3 | cups grated green apple (about 2 apples) |
| 1 | orange, zested and juiced |
| 3 | tsp cider vinegar |
| 1/2 | cup olive oil |
| 1 | tbsp caraway seeds |
| 1 | tbsp finely chopped fresh chives |
| 3 | smoked trout filets (about 1/2 lb), skin removed, broken into pieces |
Instructions
- In two separate bowls, place grated beet and apple. Set aside.
- In a jar with a tight-fitting lid, combine next five ingredients and shake vigorously. Pour 1/2 dressing into each bowl, season with salt and pepper, and mix. Combine beet and apple, toss and divide among dinner plates. Top with trout and serve.
Nutritional information
Nutrients per serving: 464 calories, 31 g fat, 35 g protein, 15 g carbs, 3 g fibre. Excellent source of folate.
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