Half smoked trout onion relish and fingerling potato'

2 servings

Ingredients

Quantity Ingredient
2 Boneless brook trout
½ pounds Fingerling potatoes
Butter; for potatoes
2 Red onions
2 tablespoons Balsamic vinegar
1 ounce Olive oil
1 teaspoon 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 olive oil until tender, deglaze with balsamic vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent. This recipe yields 2 servings.

Source: "CHEF DU JOUR - (Show # DJ-9378) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."

Per serving: 188 Calories (kcal); 14g Total Fat; (66% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: Remi Lauvand

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