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Half Smoked Trout With Onion Relish And Fingerling Potato
Ingredients
- 2 x boneless brook trout
- 1/2 lb fingerling potatoes Butter for potatoes
- 2 x red onions
- 2 Tbsp. balsamic vinegar
- 1 ounce extra virgin olive oil
- 1 tsp smoked salt
Directions
- Cut the head off the trout and separate the fillets; season each fillet with the smoked salt and reserve.
- Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter.
- Cut the onions in large dice and cook them in extra virgin olive oil till tender, deglaze with balsamic vinegar, don't reduce.
- Place the fillets skin down and cook for 6 to 8 min or possibly till the flesh is no longer translucent/soft.
- This recipe yields 2 servings.
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