Chef Ryan Donovan speaks about the ‘Restaurants for Change’ program, where restaurants across Canada are donating proceeds from their dinner service to support Community Food Centres Canada, and shares his recipe for Slow Cooked Brown Trout.
Serves 1
- 5 oz fillet of Trout, skin on
- 2 Sunchokes, cleaned
- 1 slice Bacon, cut into lardons
- 1 leaf Swiss Chard, washed and chopped
- ¼ cup peeled and diced Rutabaga
- 1 small Shallot, peeled and sliced into thin rings
- Oil for sautéing/frying
- ¼ c flour
- ¼ c milk
- 1 T butter
- 1 pinch finishing salt
Method
- Vacuum seal the trout. Set a thermal circulator or pot of water to 58 degrees celcius
- Bake the sunchokes until tender. Cool and cut in half
- Render the bacon until lightly caramelized. Set aside to cool
- Boil the rutabaga in a pot of water just like mashed potatoes until very tender. Strain and puree in a blender with the butter. Season to taste.
- Soak the shallot rings in the milk. Drain and toss with the flour. Remove excess flour and fry until lightly golden brown.
- Place the trout in the circulator for exactly 7 minutes.
- Caramelize the sunchokes in oil until golden brown. Add the bacon and swiss chard and toss until swiss chard is wilted.
- Spoon the rutabaga puree onto a plate. Top with the sunchoke/bacon mix. Pull the trout out of the bag and peel off the skin. Season with the finishing salt and place on top of the vegetables. Top with the shallot rings and serve immediately.
