Rainbow Trout With Roasted Tomatoes & Parsnip Puree
We're so excited to add our Ontario rainbow trout from Kolapore Springs to The Market and get to cook up some recipes that really showcase the beauty of this ingredient!
We've been working with Kolapore in our wholesale business for years and our chefs have absolutely LOVED cooking with this rainbow trout and we're glad to be able to offer it to you at home!
This recipe is not only bursting with colour and flavour, but is SO easy to make. You can whip up this entire recipe in 15 minutes using one sheet pan, one pot and a blender or food processor.
Meet Our Farmers & Producers
The Kolapore Springs Fish Hatchery is located in Collingwood and this is where we source our Ontario rainbow trout. Farmed at Kolapore's inland, closed loop fishery, the team at Kolapore takes great care to ensure that their fish are ethically and sustainably farmed and that their stocks are well maintained and never over-crowded.
The source of the hatchery’s cold spring water (about 7-9 degrees Celsius) comes down from cloud formation, filters down through the limestone, and then travels below the forest floor, picking up minerals, enzymes and nutrients along the way.
The trout feed on fairy shrimps (which gives their flesh the signature pink hue), mosquitoes, midges and minnows. They are supplemented with a feed mix made up of plant protein (a combination of flax, soy and corn).
As a result of their premium diet, there’s no need to use any kind of added growth hormones or antibiotics because the inland spring water is largely self-correcting. Gravity does most of the work to keep the water properly oxygenated to prevent bacteria growth!
Access to cool, nutrient rich water and naturally enriched food gives this fish a beautifully firm flesh and absolutely fantastic flavour. This sustainable and organic hatchery produces very little waste, even collecting and harvesting fish excrement for fertilizer. All their fish products are Ocean Wise certified.
Located in Elmira, Ontario, Elmira's Own's flavourful gourmet grape mixed tomatoes are the perfect compliment to the Kolapore rainbow trout in this recipe. These beauties are grown in a greenhouse so that we are able to enjoy farm-fresh local tomatoes year round!
Zing is a new line of pantry shortcuts designed to help you make quick, delicious meals at home, with recipes inspired from around the world to spice up your dinner planning. Their "Zesti" seasoning salt is inspired by the sweet, spicy, and floral flavours in Jamaican jerk spice and is the perfect seasoning for the rainbow trout.
If you are a fan of the uniquely sweet, slightly earthy, and nutty taste of parsnips, just wait until you try the parsnip puree in this recipe! Creamy, smooth and slightly sweet this puree makes the perfect accompaniment to the rainbow trout. Made with our local parsnips sourced from Hillside Gardens in Bradford.
Also a key component of the parsnip puree, our aromatic garlic from August's Harvest enhances the flavour of the parsnip while balancing the sweetness.
Cookstown's crunchy and hearty "Hearty Mix" microgreens are the perfect pop of colour and freshness to top this dish. Cookstown is a Certified Organic farm that prioritizes soil health and ethical and responsible farming in all that they do. They leave part of their land untouched and use non-intensive farming methods, which contributes to Cookstown's biodiversity.
Harmony Organic is owned and operated by Lawrence and Mathilde Andres in Kincardine, Ontario. All their dairy farms share a philosophy of high animal welfare and environmental sustainability. All the dairy herds have access to sunshine, fresh air and clean water daily. Their whole milk is used in this recipe to create a silky smooth and creamy parsnip puree.
For the Baked Trout
- 1 x Kolapore Ontario rainbow trout fillet
- 1 x pint Elmira's Gourmet Grape Mix
- 3 x tbsp olive oil
- 1 x Mike & Mike's lemon
- salt & pepper to taste
- 1 x tbsp Zing's "Zesti" seasoning salt
- 1 x handful Cookstown Greens Hearty Mix Microgreens
For the Parsnip Puree
- 1 x 1lb (about 4-5) Hillside Gardens parsnips
- 3/4 cup Harmony Organics whole milk
- 1/2 cup heavy cream
- 2 x tbsp Golden Dawn salted butter
- 2 x cloves August's Harvest garlic, thinly sliced
Make Your Parsnip Puree
Peel your parsnips and cut them into thin discs. Peel your garlic and cut it into thin slices. Add your milk, cream, garlic, and parsnips to a medium saucepan and bring to a boil. Once it boils, reduce to medium heat and let cook for about 15 minutes or until the parsnip discs are nice and soft.
Once the parsnips are soft, remove from heat and allow the mixture to cool slightly. Transfer to a blender or food processor and blend until smooth, adding the butter in as you blend. Taste the puree and season with salt to taste.
Prepare Your Tomatoes & Rainbow Trout
Nothing beats a good sheet pan recipe! Simply line a baking sheet with parchment paper and drizzle with some olive oil. Lay your rainbow trout fillet in the centre of the baking sheet and sprinkle Zing's "Zesti" seasoning on top of the fish.
Cut a lemon into think wheels and lay them on top of the seasoned fish. Scatter your grape tomatoes around the fish on the baking sheet. Drizzle the tomatoes with some olive oil and salt and pepper.
Place in the oven to bake at 400F for 15 minutes.
After the 15 minutes is up, remove the trout from the oven.
Plate Your Dish
Scoop some of your parsnip puree onto your plate and, using a spoon, spread it around into a circular motion to create a nice bed of parsnip puree.
Cut a desired portion of your cooked rainbow trout fillet and lay it over the parsnip puree. Add some of your roasted tomatoes on top and then garnish with a handful of Cookstown's "Hearty Mix" microgreens.
Did You Try This Recipe?
If so, we'd love to see your finished product of your Rainbow Trout With Roasted Tomatoes & Parsnip Puree! Share a photo and tag us on Instagram at @themarketat100kmfoods.