Fish fillets & rhubarb “deux façons”

Prep time 15 minutes Total time 40 minutes + 12 hours to pickle the rhubarb Serves 4

You know summer’s here when rhubarb’s here. It’s so exciting that we’d love to find ways to use it in everything, but somehow we stick to dessert. Why not serve it a main dish? It is a vegetable after all! “Deux façons” means two ways, so here are two ways to prepare rhubarb to accompany your fish. The sweetness of the rhubarb compote and the crunch of the pickled rhubarb will complement any white-fleshed fish (one that doesn’t taste too strong) or pink-fleshed fish (like trout or salmon). Savour the new harvest!

 

- Marie des neiges Magnan

Ingredients

Fish fillets & rhubarb compote

  • 4 fish fillets (we used rainbow trout fillets from Ferme Piscicole les Bobines)
  • 2 cups sliced rhubarb from Serres J.C. Lauzon et Associés
  • 3 tbsp. sugar
  • ½ cup water
  • ½ tsp. organic ground ginger from Frontier Co-op
     

Quick pickled rhubarb

  • 1 cup sliced rhubarb from Serres J.C. Lauzon et Associés
  • ¾ cup apple cider vinegar, or red wine vinegar from Olive Pressée
  • ¾ cup water
  • 1 tbsp. organic wildflower honey from Miels d’Anicet
  • A couple of sprigs fresh thyme

Instructions

Quick pickled rhubarb

  • Mix the water, the vinegar, and the honey in a small cooking pot. On medium heat, dissolve the honey into the liquid.
  • Put a few sprigs of thyme and the sliced rhubarb in a clean Mason-type jar, and fill with the liquid. Let cool, close the jar, and let it sit in the fridge at least 12 hours before using.
  • Pickled rhubarb will keep up to a month in the fridge.

Fish fillets & rhubarb compote

  • In a cooking pot, bring the 2 cups of rhubarb, the water, the sugar, and the ginger to a boil. Lower the heat and cook gently for 20 minutes, or until the rhubarb naturally reduces to a purée.
  • Pour a bit of oil in a pan set to medium-high heat, and cook the fish fillets for a few minutes on each side.
  • Serve the fillets with a bit of compote, some pickled rhubarb slices, and a light crispy salad.

Bon appétit !