Chef Steven Strecker
Era Bistro
Consider this your introduction to rye berries. Mixed with locally grown quinoa, these plump grains add textural pop. Add in two types of local sausage and Manitoba trout for a provincial smorgasbord.
Ingredients
4 oz trout, skinless
1/2 cup rye berries, cooked
1/2 cup quinoa, cooked
1/2 cup garlic sausage, cooked
1/2 cup breakfast sausage, cooked
1 carrot, peeled and diced
1 medium onion, peeled and diced
2 stalks celery, diced
garlic, minced
1 can (1.5 cups) tomato sauce
2 Tbsp canola oil
salt and pepper to taste
Method
- In a small frying pan, heat oil. While heating, season trout with salt & pepper and slice in half. Once the oil is hot, cook the trout to medium or desired doneness.
- Set aside.
- In the same pan, add in the diced carrot, onion and celery to deglaze the pan. Cook for 2 minutes.
- Add in the remaining ingredients with the exception of the tomato sauce. Cook for an additional 2 minutes.
- Deglaze the pan once again with the tomato sauce, mix thoroughly, and bring to a simmer.
- To plate, split the contents of into two bowls. Divide the now rested trout and place on top, season with salt and pepper and garnish with fresh microgreens or chives.
Yield 2 servings
