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.

Pick Up Instructions:

Tasting Kit pick up location is at the Western Fair District @ 900 King Street, London ON

The curbside pick up location is at the yellow “Top of the Fair” marker below - please pull up to the front of the Raceway/ Gateway Casinos main entrance and look for the teal Curbside Kitchen Sign. Once you arrive, please have your back door or trunk open and call the number on the signs located nearby for curbside pick up.

If you did not receive your Pick Up Confirmation email, please check your junk mail folder. If not, please contact us at cexperience@westernfairidistrict.com for assistance.