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Minneapolis Farmers Market Recipes

North African Trout and Vegetable Tagine with Heirloom Tomato Salad and Cantaloupe Soup

By Sameh Wadi, Executive Chef of Saffron Restaurant & Lounge and 2012 Master of the Market

north African trout

Tomato Salad:
3 Heirloom tomatoes, sliced thinly
½ pint of pickled raspberry
A few basil leaves
Salt and pepper to taste

Tomato Vinaigrette Dressing:
2 tomatoes
1 Tablespoon green vinegar
2 Tablespoons olive oil
2 Tablespoons tomato vinegar
Salt and pepper

Cantaloupe Soup:
1 cantaloupe, diced
¼ cup ice
¼ cup water
½ pint raspberries
Few sprigs of mint

North African Trout and Vegetable Tagine:
4 pieces of trout
2 ears of sweet corn, kernels cut off
2 zucchini/patty pan squash, sliced
1 onion, sliced
1 clove garlic, chopped
2 cups corn stock
1½ teaspoon Ras El Hanout
¼ cup cilantro, finely chopped
Olive oil
Salt and lemon juice to taste


Heirloom Tomato Salad with Tomato Vinaigrette Dressing:
1. For vinaigrette dressing, char 2 tomatoes over flame until mostly black. Combine with other ingredients in blender. Blend until smooth. Pour over tomatoes. Garnish with basil, raspberries, and pepper and salt to taste.

Cantaloupe Soup:
1. Combine cantaloupe, water, and ice in blender. Puree on high; add water for desired consistency, then strain. Garnish with raspberry, pepper and mint leaves. Serve cold.

North African Trout and Vegetable Tagine:
1.Season trout with ½ teaspoon of Ras El Hanout and salt. Place in ½ cup of olive oil and marinate for 15 minutes. Sweat the onion and garlic in a few tablespoons of olive oil over low heat in tagine (may substitute with sauce pan) just until sizzling. Add teaspoon of Ras El Hanout, cilantro, zucchini, corn, lemon juice and corn stock. Cook for 25 minutes on low. Add fish and cilantro. Cook for 5 minutes. Serve immediately.