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Fish Tacos with Celery Root and Beet Slaw

Serves 4


    Fish Tacos with Celery Root and Beet Slaw

    Tacos need not be only about Mexican flavours. Here, tender trout is adorned with a seasonal slaw and a punchy yogurt sauce. Dare we say, a taco night with serious photo appeal. Salmon or Arctic char are good stand-ins for the trout.


    Pile it on

    To transform these tacos into bowl food, omit tortillas and place cooked brown rice, quinoa, or sorghum in serving bowls and top with fish, slaw, and yogurt sauce.


    Fish Tacos with Celery Root and Beet Slaw


      • 2 cups (500 mL) shredded raw beet
      • 2 cups (500 mL) shredded celery root
      • 2 green onions, thinly sliced
      • 1/2 cup (125 mL) chopped parsley
      • 3 Tbsp (45 mL) apple cider vinegar
      • 1/4 tsp (1 mL) salt
      • 1 lb (450 g) rainbow trout fillet
      • 3/4 cup (180 mL) plain yogurt or sour cream
      • 2 Tbsp (30 mL) prepared horseradish
      • Juice of 1/2 lemon
      • 8 corn tortillas, warmed


      Per serving:

      • calories 625
      • total fat14 g
        • sat. fat3 g
      • total carbohydrates 43 g
        • sugars13 g
        • fibre7 g
      • sodium480 mg



      To make slaw, in medium bowl, toss together beet, celery root, green onion, parsley, cider vinegar, and salt. Let rest for at least 30 minutes.


      Preheat oven to 300 F (150 C). Season trout with salt and pepper (optional) and place skin side down on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh. Let rest for 10 minutes and then gently break apart flesh with fork.


      In small bowl, stir together yogurt, horseradish, and lemon juice.


      Place chunks of trout on tortillas and top with slaw and dollops of horseradish cream.



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      Tourtière AU Cerf

      Tourtière AU Cerf

      Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.