Pan Seared Trout with Corn Salad & Spicy Basil Dressing

With a side of farmhouse updates

Pardon the Monday newsletter arrival. I do try to keep things on schedule, but sometimes a 1866 farmhouse has other ideas. The Windy Poplars is, and will likely always be, a labor of love, but right now I’m having a bit of a hard time seeing the forest through the trees. Our first guests of the season arrive later this week and we’ve been putting in very long days on this next round of restoration/renovation. Chad has been doing the more laborious piece of course. Since returning on Thursday evening, there has been, sanding, floor painting, baseboard routing (I helped with this one!), mosquito proofing, screen mending and much, much more.

This week we are also prepping for some big demo work, where we will open the wall that connects the living space to the kitchen. The farmhouse was sub-divided into two parts with different entrances and had two kitchens - grand for its time, but for contrast an outhouse (double-seater!) remains. We will also attempt to lay new floors. Last summer, Helen and I spent a day or so ripping up the linoleum that was in its place.

Somehow amidst the chaos, we were able to make it to the farmers market in Sackville, NB over the weekend, where garlic scapes (and, not much else) are peaking. I believe we’re about a month behind here produce-wise, but luckily I was able to scavenge some corn, because it was all I could think about. And here in lies this week’s recipe. To be frank, the corn was mediocre, which is why I chose to sauté it first. In peak months, this salad could be made with raw corn and I’d likely swap the shallot for scallion whites. In lieu of corn, this salad would also be nice with wax beans, I’d blanch those in salted water.

Trout is delicate in flavor. If it’s difficult to find, I’d look for flounder, sole or halibut in its stead.

Chad really loved this dish and yelled out "winner!” When he does this, I know it’s a good one. I hope you’ll feel compelled to yell the same.