Traverse Magazine’s Food Editor Tim Tebeau teams up with his chef mom to catch and cook four delicious and iconic northern fish. We’ve got the pair’s recipe for Lake Trout with Corn Salsa.
- 6 5-ounce portions of deboned fresh lake trout
- 6 tablespoons olive oil
- 2/3 cup toasted slivered almonds
- 11⁄2 cups panko breadcrumbs
- 1 teaspoon dried whole thyme leaves
- 3⁄4 teaspoon kosher salt
- 3⁄4 teaspoon cracked Tellicherry peppercorns
- 2 tablespoons unsalted butter, melted
- 1/3 cup mayonnaise
- 1 tablespoon Sambal Oelek (Thai chili paste)
- 1 3⁄4 cup fresh corn kernels, cut off cob
- 1 tablespoon passion fruit purée
- 2/3 cup of red bell pepper, finely diced
- 1/3 cup fresh cilantro chopped
- 2 tablespoons jalapeño, diced
- 1 teaspoon fresh lime zest
- 2 teaspoons maple syrup
- Salt to taste
Rough chop toasted almonds and combine with panko, thyme, salt and pepper in a medium mixing bowl. Pour in butter, toss to incorporate and set aside.
Combine mayonnaise and Sambal in a small bowl and set aside.
Combine corn, passion fruit puree, red pepper, cilantro, jalapeño, lime zest, maple syrup and salt to taste in a bowl and set aside.
Preheat oven to 400 degrees.
Brush each piece of trout with a tablespoon of Sambal mayonnaise and coat with 1/3 cup of almond panko mix. Drizzle evenly with one tablespoon of olive oil. Repeat for all 6 pieces and place on a sheet pan lined with parchment paper. Roast trout for 15–20 minutes or until fish flakes easily and panko crust is lightly browned.
Remove from oven. Place each piece of fish on a warmed plate and garnish with corn salsa.