Masala Crusted Lake Trout

Well, today was a really simple one. The flavors were really popping out on this though.

Seeing as so many of the local farmers are Indian immigrants I'm starting to think that maybe local cuisine should start representing not only the food that is grown here, but the people who grow it as well. As an added bonus, the stone fruits that are so prevalent in the South Okanagan lend themselves very well to the spices and spice blends indigenous to India.

With that being said I had some beautiful lake trout to sell today. As afore mentioned, I wanted to bring in some of the Indian spices, so I made a masala of sorts and crusted the trout with that. I paired the fish with some Lambert cherry chutney to give some sweet and sour to the plate as well.

I did a crispy potato cake, or latke if you will. However, I only used raw grated potatoes, herbs and seasoning in the potato. I prefer to do it this way as opposed to using flour and egg as well. I find that the potato will always speak for itself. Just make sure to squeeze all the liquid out of the shredded potato to keep the cake from becoming gummy.

To bring something refreshing to the plate I made an Orin apple and basil puree. Pretty straight forward with that one. Just made apple sauce and then mix in a very loose and rustic basil pesto. Also some beautiful baby spinach dressed with lemon olive oil brought even more refreshment to the plate. I also put on a couple of fresh cherries as a little treat.


Sean Peltier