BUTTERMILK FRIED KOLAPORE SPRINGS RAINBOW TROUT BURGER

There’s something about the last hot days of summer that makes us crave seafood. And what better way to enjoy it than in the form of a summer staple: burgers!

Marinated in buttermilk and lemon juice, this trout is a tender, delicious substitute for traditional red meat patties. Adorned with fixings like a moreish Asian slaw and delicious apricot chutney, this trout burger makes for the perfect summer meal.

Ingredients

Trout Marinade

Kolapore springs trout ½ fillet

Buttermilk 1 cup

Lemon juice ½ lemon

Trout Dredge

Onion powder 1 tsp

Corn starch 1 tsp

Corn meal 1 tsp

Cayenne pepper to taste

Salt and pepper to taste

Asian Slaw

Shredded cabbage ½ cup

Shredded carrot ¼ cup

Shredded apple 1

Shredded fennel ¼ cup

Mayonnaise ½ cup

Pickled ginger chopped with juice 1 tsp

Chinese five spice to taste

Salt and pepper to taste

Apricot Chutney

Dried apricots ½ cup

Fresh orange juice 1 tsp

Roasted garlic 3 cloves

Grated ginger 1 tsp

Boiling water ¼ cup

Garnish

Butter lettuce 2 leaves

Apricot chutney 1 tbsp

Asian slaw 2 oz

Sesame seed brioche bun 1

Method

1. Cut one rainbow trout fillet in half. Soak for at least one hour or overnight in the buttermilk and lemon juice.

2. In a bowl, mix all the trout dredge ingredients together. Set aside.

3. In a bowl, mix all the Asian slaw ingredients together. Set aside.

4. In a container, put all the apricot chutney ingredients together and blend using an emersion blender.

5. Using a deep fryer or cast iron pan bring vegetable oil to 350 °F

6. Dust the fish with the dredge and place it into the hot oil pushing the fish away from you. (This is so you will not get splashed by the oil.)

7. Cook for 2–3 minutes. Drain the excess oil off and season.

8. Toast the brioche bun lightly. Brush with butter.

9. Assemble with butter lettuce, 2 tsp apricot chutney and Asian slaw.

10. Enjoy!!

Justin Miller
A true foodie, award-winning chef Justin William Miller has worked at prestigious restaurants in Toronto and Niagara-on-the-Lake, as well south of the border in Naples, Florida. Justin has cooked for notable celebrities like Bon Jovi, and has immersed himself in the cuisines of various cultures. Today he has turned this wealth of experience into unforgettable dishes at his own restaurant, Cabin Bistro, located in Collingwood, Ontario.