Pan Seared Maple Trout with an Apple Turnip Compote
- serves 6
tsp vegetable or canola oil (10 ml)
3 rainbow trout fillets, approximately 6 oz each, halved vertically (180g each)
1 Tbsp + 1 teaspoon maple syrup, good quality (20 ml)
tsp lemon juice (10 ml)
1 bunch Fresh watercress springs (optional garnish)Apple Turnip Compote
1 cup turnip, peeled and diced into one-fourth inch dice (250 ml)
½ cup unsweetened apple juice (125 ml)
¾ cup spy apple, peeled, cored and cut into one-fourth inch dice (180 ml)
½ tsp fresh thyme leaves (2.5 ml)
Zest of 1 lemon
Salt and pepper to taste
1. Place a second medium skillet over high heat for the trout. Add the oil to the pan and allow to heat for 30 seconds.
2. Season the trout with salt and pepper and place skin side down in the hot skillet. Do not move the trout - allow it to cook for 1-2 minutes or until the skin is nice and crispy. Carefully flip the fish and add the maple syrup and fresh lemon juice to the pan. Cook for another minute.
3. Remove the fish from the pan. Reserve the juices in the pan to drizzle over the fish.Apple Turnip Compote
1. Set a medium sized skillet over medium heat, add the turnip and apple juice and allow them to cook for approximately 3-4 minutes or until the turnip is slightly tender. Add the apples, thyme and zest.
2. Allow the mixture to cook until the apples are slightly tender, approximately 2 minutes. At this point most of the liquid should be absorbed. Remove from the heat, season with salt and pepper to taste and keep warm.
3. To plate the dish, divide the apple turnip compote by spooning onto six plates. Top the compote with a piece of fish. Drizzle with reserved pan juices from the trout.
4. If desired, garnish with fresh watercress sprigs.