A simple preparation to let the trout stand out. A little bit of smokiness from the bacon; sweetness from the apple and acidity from the slaw all play supporting roles.
- 2 tbsp (20 mL) vegetable oil
- 8 strips Ontario Bacon, cut into 1-inch (2.5 cm) strips
- Half small Ontario Red Onion, diced
- 2 cooked Ontario Potatoes, diced
- 1 large Ontario Apple, such as Idared or Crispin, cored and diced
- Salt and pepper to taste
- 1 tsp (5 mL) butter
- 2 Ontario Rainbow Trout Fillets, skin-on (250g each)
- 1/4 cup (50 mL) apple cider vinegar
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) shredded Ontario Cabbage
- 1/2 cup (125 mL) shredded Ontario Carrot
- 1/4 cup (50 mL) Ontario Red Onion, thinly sliced
In medium heavy-bottomed skillet, heat 1 tbsp (15 mL) of the oil over medium-low heat. Add bacon; cook, stirring frequently, until crisp. Remove; drain on paper towels. In same skillet add onion; cook until lightly browned, about 3 minutes. Add potatoes; cook stirring frequently, until brown and beginning to crisp, about 8 minutes. Add apples; cook for 2 to 3 minutes until warm. Season with salt and pepper. Just before serving add butter; stir in bacon.
Slaw: In large bowl, stir together vinegar, sugar and salt, until sugar is dissolved. Add cabbage, carrot and onion. Mix to combine. Set aside, stirring every few minutes.
Arrange oven rack 6 to 8-inches (15 to 20 cm) from heat source; set oven to broil. Line baking sheet with foil; lightly brush with 2 tsp (10 mL) oil. Cut each fillet in half, brush both sides with remaining oil, season with salt and pepper. Place skin side up on prepared baking sheet. Broil for 5 to 7 minutes until skin is crisp. Serve with hash and slaw.
- PROTEIN: 34 grams
- FAT: 20 grams
- CARBOHYDRATE: 27 grams
- CALORIES: 428
- FIBRE: 3 grams
- SODIUM: 805 mg