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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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80 mL (⅓ cup) buttermilk
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90 mL (6 tbsp.) olive oil
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5 mL (1 tsp.) maple syrup
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400 g Brussels sprouts, leaves separated and hearts halved
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1 zucchini, thinly sliced
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½ green apple, julienned
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2 green onions, chopped
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3 cloves of garlic, thinly sliced
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1 fillet (300 g or 0.7 lb.) trout
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To taste, salt and pepper
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Directions
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In a bowl, combine buttermilk, maple syrup and half the olive oil. Season. Set dressing aside.
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In another bowl, combine Brussels sprouts, zucchini and apple. Add dressing, season with salt and pepper, and toss to combine.
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In a non-stick skillet set over medium heat, heat remaining oil and cook garlic slices for 1–2 minutes or until golden. Drain and set aside on a plate lined with paper towel.
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In the same skillet, cook trout fillet flesh side down for 2–3 minutes.
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Turn over carefully and cook for another 5–7 minutes.
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Transfer to a plate.
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Drizzle with olive oil from the pan. Top with garlic chips and serve with the creamy salad.
Chef’s Secret: Trout skin is delicious when it’s nice and crispy—try it! Cooking fish with the skin enhances the flavour of the meat.
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