This one’s for Ontario expats now living in the Rockies: a buffet of sorts with the catch of the day as the centrepiece. Inspired by the cold waters of Lake Superior, this recipe uses fresh ingredients and can easily be made at campsites during autumn for a warm meal around the campfire after a day on the water or on the trail.
This meal pairs nicely with a pecan pumpkin seed bar for dessert (recipe can be found at hike365.org).
Roasted vegetable platter:
- 1 large sweet potato, peeled and cut into 1/4 rounds
- 1 medium red onion, peeled and cut into 1/4 rounds
- Grape seed oil
- Fresh basil, roughly chopped
- 1/4 cup toasted pine nuts
- 1 lemon
Mix the sweet potato rounds in a bit of grape seed oil until lightly coated.
Place the onion rounds on a plate and carefully coat the rounds on both sides with grape seed oil. Then grill at a medium heat on a portable BBQ or campfire grate until charred. Flip. Cook until charred and softened all the way through.
- 1/4 cup tahini
- 1 tbsp fresh lemon juice
- 1 minced garlic clove
- 3-5 tbsp warm water
- Salt and pepper to taste
Combine the dressing ingredients in a jar, adding warm water to make a pourable consistency.
Layer the sweet potato,onions, pine nuts and basil on a platter. Drizzle with half of the dressing. Let it rest and get to making the fish nuggets!
Cajun trout bites:
- 1 lb of trout fillets or any white fish, skinned, de-boned and cut into bite-sized pieces
- 3 eggs
- 2 tbsp of beer on hand
- 1 tsp of your favourite hot sauce
- 1 tbsp of granulated garlic
- 1 tsp of onion powder
- 1 tsp of smoked paprika
- 1/2 tsp of ground cumin
- 1/2 tsp of freshly ground pepper
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp of Himalaya salt
- 1 cup of white flour
- 2 cups of panko style bread crumbs
- Grape seed oil
- Salted butter
Whisk the eggs and hot sauce together in a bowl, then gently stir in the beer.
On one plate, mix all of the dry herbs and spread the flour evenly.
On another plate, evenly distribute the panko crumbs.
Place a few trout nuggets into the spiced flour mixture and roll the nuggets around until lightly coated.
Drench one nugget in egg mixture, letting the excess drip off when it’s lifted out.
Place the nuggets on the panko crumb plate, rolling until fully coated.
Place on a piece of paper towel. Repeat this process for all of the nuggets.
In a cast iron skillet, heat about ½ cup of grape seed oil and a few slices of butter on medium high. When the surface of the mixture has a sheen to it, you’re ready to go!
Place the nuggets gently into the hot oil in a single layer and fry for approximately four minutes, or until golden brown. Flip and cook for approximately four minutes. Remove from the pan and place on dry paper towel to rest. Repeat with remaining nuggets.
Add the trout nuggets on top of the vegetable platter, drizzle with remaining dressing, lemon wedges and fresh pepper. Grab your forks, squeeze the lemon and enjoy!
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