Sustainable Seafood: An Utne.com Exclusive Recipe


| 10/12/2008 7:11:22 PM


Phil Werst, from Common Roots CafePhil Werst knows a lot about sustainable cuisine. As the general manager of Minneapolis’ Common Roots Café, Werst is charged with designing made-from-scratch menus that make flavorful use of local bounty and organic ingredients. Several times a week, you can find the eco-minded chef cycling back from the farmers market, his bike trailer loaded down with the season’s goodies.

We told Werst about our Sustainable Seafood special project—an online repository of recipes, news, and resources inspired by our recent excerpt of Bottomfeeder: How to eat ethically in a world of vanishing seafood—and the chef agreed to dream up something delicious for Utne.com’s readers. This past Saturday, he showed Utne librarian Danielle Maestretti and me how to prepare Baked Trout with Roasted Root Vegetable Farro Risotto and Butternut Squash Puree.

Baked Trout and Roasted Root Vegetable Risotto

A word of warning: I nearly died of happiness when I shoveled the first bite of Werst’s dish into my mouth. The roasted root vegetables heartily stood up against the dense, nutty warmth of the farro risotto, and the butternut squash puree, a food too often prepared overly sweet, was refreshingly spiked with apple cider vinegar and a hint of cayenne. And the fish, well. Fresh from Star Prairie Trout Farm, the trout wasn’t just amazingly tasty—it was surprisingly easy to prepare. (If you’ve never removed pinbones before, Werst demonstrates the technique in a video below.)

Baked Trout with Roasted Root Vegetable Farro Risotto and Butternut Squash Puree



Serves six.

Jacqueline_2
10/27/2008 9:48:41 AM

I invite readers to share their sustainable seafood recipes and stories with Chefs, home cooks, award-winning food writers. One week left to join in Teach a Man to Fish, the Sustainable seafood blog event. Jacqueline Church The Leather District Gourmet [dot] wordpress [dot] com




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