Candied Steelhead & Mango Vinaigrette
Ingredients for Steelhead
- 750g - 1 kg Steelhead fillet, skinned and rinsed,
1 1/2 - 2 lbs.
- 125 mL Brown sugar, 1/2 cup
- 2 mL Salt, 1/2 tsp.
- 5 mL Ground cumin, 1 tsp.
- 5 - 20 mL Soya sauce, 1 - 4 tsp.
Ingredients for Mango Vinaigrette
- 1/2 cup mango puree 125 mL
- 1/2 cup cider vinegar 125 mL
- 1 tsp. cumin 5 mL
- 1/2 tsp. salt 2 mL
- 2 Tbsp. lime juice 25 mL
- 2 Tbsp. Dijon mustard 25 mL
- 3 Tbsp. liquid honey 45 mL
- 1 cup canola oil 250 mL
Instructions for Steelhead
- Combine the brown sugar, salt and cumin. Then add
just enough soya sauce to make a very thick paste.
- Pat fish dry. Put the fish on a baking sheet lined
with parchment paper. Pat the sugar paste onto the fish especially
in the center.
- Cook the fish in a preheated 350 F oven for 15
minutes, just until cooked through.
- Using a pastry brush re-glaze the fillet with the
hot sugar mixture.
- Refrigerate until completely cold. Cut into serving
pieces with a sharp knife.
Instructions for Mango Vinaigrette
- In a bowl, whisk together mango puree, cider vinegar,
cumin, salt, lime juice, Dijon mustard, liquid honey and canola oil.
Adjust taste with honey, mustard, lime juice, salt and extra canola
oil.
To Assemble Dish
- On each plate place a small handful of baby green,
lay a lattice of lightly grilled or steamed asparagus, then set the
piece of steelhead on the asparagus. Drizzle with mango vinaigrette
then garnish with thin slices of yellow pepper.
- Serves 8
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