Crispy lake trout with pear and arugula salad
This dish could also be easy and wholesome however doesn’t lack scrumptious flavour. It’s the proper dish to change up the same old heavy winter meals for one thing a little lighter with some heat flavours to chop the chilly.
Elements
Serves 2
- 1 tbsp canola or vegetable oil
- 1 tbsp butter
- 2 six-ounce lake trout fillets (boneless, pores and skin on)
- ¼ cup crushed pecans
- Salt & pepper to style
Maple dressing:
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- Salt & pepper (to style)
Salad:
- 4 cups child arugula
- 2 purple radishes, very thinly sliced)
- ½ ripe pear, cored, julienned with pores and skin on
Instructions
1. Warmth oil and butter over medium-high warmth in a non-stick frying pan.
2. Rating pores and skin aspect of trout fillet with a pointy knife by making 3 shallow slices vertically. It will assist forestall the fillet from curling when cooking.
3. Season each side of fish with salt and pepper. Sear pores and skin aspect down for five minutes till pores and skin is sweet and crispy. Flip and cook dinner for 1 extra minute and take away fillet from pan and put aside.
4. Add crushed pecans to the pan and sauté for 2-3 minutes. Take away from warmth.
5. For the salad dressing, add all substances right into a blender and mix till easy.
6. Mix and toss salad substances, high with dressing, seared fish, and toasted pecans
Initially printed in Ontario OUT of DOORS Fishing Annual 2024
