This dish may be simple and healthy but does not lack delicious flavour. It’s the perfect dish to switch up the usual heavy winter meals for something a little lighter with some warm flavours to cut the cold.
Ingredients
Serves 2
- 1 tbsp canola or vegetable oil
- 1 tbsp butter
- 2 six-ounce lake trout fillets (boneless, skin on)
- ¼ cup crushed pecans
- Salt & pepper to taste
Maple dressing:
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- Salt & pepper (to taste)
Salad:
- 4 cups baby arugula
- 2 red radishes, very thinly sliced)
- ½ ripe pear, cored, julienned with skin on
Directions
1. Heat oil and butter over medium-high heat in a non-stick frying pan.
2. Score skin side of trout fillet with a sharp knife by making 3 shallow slices vertically. This will help prevent the fillet from curling when cooking.
3. Season both sides of fish with salt and pepper. Sear skin side down for 5 minutes until skin is nice and crispy. Flip and cook for 1 more minute and remove fillet from pan and set aside.
4. Add crushed pecans to the pan and sauté for 2-3 minutes. Remove from heat.
5. For the salad dressing, add all ingredients into a blender and blend until smooth.
6. Combine and toss salad ingredients, top with dressing, seared fish, and toasted pecans
Originally published in Ontario OUT of DOORS Fishing Annual 2024
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