inthekitchen
Trout with Roasted
Cauliflower, Eggplant
Caponata, and Bagna Cauda
Briny bagna cauda and tangy caponata punch
up the flavour in this dish.
Roasted Cauliflower
INGREDIENTS
Eggplant Caponata
5 Tbsp olive oil
1 large eggplant, unpeeled, cut
into 1/2” cubes
1 medium onion, diced
4 large garlic cloves, chopped
4 cups Roma tomatoes, diced
3 Tbsp red wine vinegar
1 Tbsp white sugar
2 Tbsp drained capers
1 Tbsp dried currants
salt and pepper, to taste
1/3 cup chopped parsley
1/3 cup chopped fresh basil
2 Tbsp toasted pine nuts
Bagna Cauda
3/4 cup olive oil
6 Tbsp unsalted butter, softened
12 white anchovy fillets
6 large garlic cloves, chopped
2 yolks from hard boiled eggs
lemon juice from half a lemon
18
ciao! / june/july / two thousand sixteen
1 large head of cauliflower
1 lemon
1/4 cup pitted kalamata olives
3 Tbsp olive oil
salt and pepper, to taste
Trout
4 6 oz portions Manitoba steelhead
trout, skin removed
oil
salt and pepper
METHOD
Eggplant Caponata
1. Heat oil in a large, heavy pot over
medium heat. Add eggplant, onion,
and garlic. Sauté until eggplant is
soft and brown, about 15 min.
2. Add diced tomatoes with juice,
vinegar, sugar, capers, and currants.
Cover and simmer until very tender,
about 12 min, stirring occasionally.
3. Season to taste. Mix in parsley
and basil. Sprinkle with pine nuts.
Bagna Cauda
1. Blend all ingredients in a food
processor until smooth.
Roasted Cauliflower
1. Heat oven to 400˚F. Place
the cauliflower, core and leaves
removed, in a cast iron skillet,
floret side up. Drizzle thoroughly
with olive oil. Season with salt
and pepper, then squeeze the
lemon over cauliflower, adding
squeezed rind to the skillet.
2. Cover skillet tightly with a
sheet of tin foil and cook for 45
minutes, or until cauliflower is
tender.
3. Remove foil, add olives, and
return pan to oven for a nother
15 minutes, until cauliflower
florets turn golden brown.
Trout
1. Preheat oven to 425˚F with a
rack placed in the middle. Pat
trout dry with paper towel. Rub
trout with oil, salt, and pepper.
2. Place trout in a nonstick or
foil-lined roasting pan. Roast
4-6 min per 2 cm thickness of
trout. Fish is cooked when it can
be easily flaked with a fork.
Yield 4 servings