City Palate

The Harvest Issue - September October 2017

Tomato and Chickpea Cassoulet with Smoked Steelhead Trout
Tomato_and_Chickpea_Cassoulet_with_Smoked_Steelhead_Trout

September October 2017

from Kate Zimmerman

This marvellous recipe comes from Flip Eatery & Drinkery chef Dave Straub.

For the cassoulet:

1 T. (or more) olive oil

1 c. oyster or other mushrooms, sliced

2 T. minced garlic

1/4 c. diced shallots

1/2 c. dry white wine (Sauvignon Blanc is ideal)

1/4 c. fresh basil, chopped

1/4 c. Italian parsley, chopped

1 T. dried oregano

1 tin (796 mL) diced tomatoes

4 c. chickpeas, home-cooked or canned (and drained)

1 T. kosher salt

1 t. fresh cracked pepper

Preheat oven to 350°F. Heat the olive oil in a Dutch oven over medium-high heat, add the mushrooms and sauté them until they begin to brown. Add garlic and shallots and sauté about 2 minutes.

Deglaze the pan with the white wine and let cook for 2 minutes. Add the herbs, tomatoes and chickpeas to the pot. Season with salt and pepper. Bring cassoulet to a simmer. Then cover and bake for 20 minutes.

Smoked steelhead:

6 6-oz. filets of steelhead trout, skin on

1/4 c. kosher salt

1/4 c. brown sugar

Mix sugar and salt and rub all sides of the steelhead with it. Place the trout in a non-reactive container and cover. Refrigerate for at least 2 hours, and no longer than 4 hours.

Rinse fillets under cold water and pat dry with paper towel. Return to refrigerator and let dry, uncovered, for 2 hours.

Set your smoker to 140°F as per the smoker’s instructions (suggested wood is maple, but any wood will do fine). Hot smoke the trout for 30 minutes, or until the desired doneness. When you’re ready to serve, divide equal amounts of cassoulet into 6 bowls. Top with smoked steelhead and finish with some microgreens or sprouts, olive oil and a squeeze of lemon. Serves 6.


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