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Mar 17, 2018
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Just Five: Trout with Apple-Fennel Slaw

June 26th 04:06pm, 2013


Recently at the farmers market, a woman was selling trout so fresh, it was swimming in the lake just 24 hours before. There are few things more gorgeous than trout, with its silvery rainbow skin. I didn’t want to hide the fresh flavor of the fish, but I wanted to give it some sweetness and thought a slaw would be a great accompaniment.

I had a trout dish at Franco a few years ago that I have always wanted to try and recreate. I was entranced with how the taste and the texture of the goat cheese worked with the caramelized apple and the fish. Even if I couldn’t make the same thing with only five ingredients, I could pay homage to it. I played with lemon juice, white wine and cider vinegar as acids to brighten up the warm slaw, but the cider vinegar boosted the apple flavors in the dish the most (Apple brandy also would be an excellent addition.). Broiling the goat cheese at the end is not necessary, but it gives the dish one more lovely texture.

Trout with Apple-Fennel Slaw
Inspired by Franco
2 Servings

1 Tbsp. olive oil
1 cup fennel, thinly sliced crosswise, fronds set aside
1 apple (Gala or Granny Smith), cored and thinly sliced
2 Tbsp. cider vinegar
2 boneless trout fillets, skin on
¼ cup crumbled goat cheese
Freshly ground black pepper to taste

•  Heat the olive oil in a medium skillet over medium heat. Saute the fennel for 6 to 7 minutes, until it just begins to caramelize.
• Add the apple slices and saute for 2 more minutes, until the apple starts to soften. Stir in the vinegar and a pinch of salt. Remove pan from the heat and allow the slaw to cool to room temperature.
• Meanwhile, preheat the oven to 325 degrees.
• Place the trout fillets in a shallow baking pan or foil-lined baking sheet. Sprinkle with salt and pepper. Bake for about 15 to 20 minutes, until the fish flakes easily with a fork. Remove the pan from the oven.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Sprinkle goat cheese on the fillets and return the pan to oven. Broil 2 to 3 minutes, until the goat cheese has browned a bit.
• Garnish with fennel fronds and serve with the fennel-apple slaw.



By Dee Ryan

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