Ingredients:
1 lb (450 g) new (baby) potatoes
3 tsp (15 mL) grapeseed or sunflower oil, divided
1/2 tsp (2 mL) salt, divided
1 large head radicchio or 2 small heads, halved, cored, and coarsely chopped
1 lb (450 g) rainbow trout, head and tail removed
1 cup (250 mL) sliced piquillo peppers or roasted red peppers, optional
1 cup (250 mL) coarsely chopped parsley
1/3 cup (80 mL) chopped walnuts
1 Tbsp (15 mL) capers, drained
Dressing:
3/4 cup (180 mL) plain kefir
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) grated fresh turmeric or 3/4 tsp (4 mL) turmeric powder
1 garlic clove, minced
2 tsp (10 mL) honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1/8 tsp (0.5 mL) cayenne
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
Directions:
- Heat oven to 400 F (200 C).
- In large saucepan, place potatoes and cover with water. Bring to a boil and heat until potatoes are just slightly tender. Drain and, when cool enough to handle, slice potatoes in half.
- Toss potatoes with 2 tsp (10 mL) oil and 1/4 tsp (1 mL) salt. On rimmed baking sheet, spread potatoes out, and roast in preheated oven until tender and crispy, stirring once, about 25 minutes.
- Toss radicchio with 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Place radicchio on top of potatoes and heat until leaves have wilted and are browned in a few places, about 4 minutes.
- On separate greased or parchment paper-lined baking sheet, place trout and bake for 12 minutes, or until just cooked through in the centre. Let rest for 5 minutes. Then peel off skin and open up trout. Gently remove bones in one piece. Then gently break apart flesh into large chunks.
- For dressing, in bowl, whisk together kefir, cider vinegar, turmeric, garlic, honey, salt, black pepper, and cayenne. Slowly drizzle in olive oil, whisking constantly.
- To serve, divide potatoes, radicchio, trout, peppers, and parsley among serving plates. Spoon on kefir dressing and sprinkle walnuts and capers overtop.
Serves: 4
Make ahead: The carrots, chickpeas, and dressing can be prepared up to a day in advance and stored separately in airtight containers in the refrigerator. Reheat the carrots and chickpeas before serving.
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