A simple preparation to let the trout stand out. A little bit of smokiness from the bacon; sweetness from the apple and acidity from the slaw all play supporting roles.
Preparation Time:
Cooking Time:
Serves: 4
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 8 strips Ontario Bacon, cut into 1-inch (2.5 cm) strips
- Half small Ontario Red Onion, diced
- 2 cooked Ontario Potatoes, diced
- 1 large Ontario Apple, such as Idared or Crispin, diced
- Salt and pepper to taste
- 1 tsp (5 mL) butter
- 2 Ontario Rainbow Trout Fillets, skin-on (250 g each)
Slaw:
- 1/4 cup (50 mL) apple cider vinegar
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) shredded Ontario Cabbage
- 1/2 cup (125 mL) shredded Ontario Carrot
- 1/4 cup (50 mL) Ontario Red Onion, thinly sliced
- Chopped fresh Ontario Parsley Leaves
Instructions
In large heavy-bottomed skillet, heat 1 tbsp (15 mL) of the oil over medium-low heat. Add bacon; cook, stirring frequently, until crisp. Remove; drain on paper towels. In same skillet add onion; cook, stirring, for about 3 minutes, until lightly browned. Add potatoes; cook, stirring frequently, for about 8 minutes, until brown and beginning to crisp. Add apples; cook for 2 to 3 minutes until warm. Season with salt and pepper. Just before serving add butter; stir in bacon.
Slaw: In large bowl, stir together vinegar, sugar and salt, until sugar is dissolved. Add cabbage, carrot and onion. Mix to combine. Set aside, stirring every few
minutes. Garnish with parsley.
Arrange oven rack 6 to 8 inches (15 to 20 cm) from heat source; set oven to broil. Line baking sheet with foil; lightly brush with 2 tsp (10 mL) of the oil. Cut each fillet in half, brush both sides with remaining oil, season with salt and pepper. Place skin side up on prepared baking sheet. Broil for 5 to 7 minutes until skin is crisp. Serve with hash and slaw.
Nutritional information
1 Serving
PROTEIN: 34 grams
FAT: 20 grams
CARBOHYDRATE: 27 grams
CALORIES: 428
FIBRE: 3 gram
SODIUM: 805 mg
In season