{"id":869,"date":"2022-01-14T00:46:02","date_gmt":"2022-01-14T00:46:02","guid":{"rendered":"https:\/\/prisedujour.com\/?p=869"},"modified":"2022-01-14T01:07:02","modified_gmt":"2022-01-14T01:07:02","slug":"the-famous-sweet-maple-balsamic-glazed-brook-trout","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/01\/14\/the-famous-sweet-maple-balsamic-glazed-brook-trout\/","title":{"rendered":"La fameuse truite mouchet\u00e9e avec coulis au balsamique et \u00e0 l'\u00e9rable"},"content":{"rendered":"\n

The result of a legendary trip with the legend, catching legendary fishes is a legendary meal!<\/p>\n\n\n\n

After 20 km of hiking in snow, drilling holes, fishing for hours, the second chapter of the mustard trout<\/a> legend was written! This meal is in honor of my new PB native brook trout caught in a crazy remote lake.<\/p>\n\n\n\n

This trip could only have been done with my legendary fishing partner, who did 30 km of cross country ski the day before in -30 c weather. A LEGEND.<\/p>\n\n\n\n

Enjoy this sweet glaze with your latest catch. The taste of the glaze is quite powerful, but matches perfectly with the soft texture of trout. It is perfect to celebrate a legendary day of fishing!<\/p>\n\n\n

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The Famous Sweet Maple Balsamic Glazed Brook Trout<\/h2>Course: Fish, Main<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 lb of brook trout (3-4 small fillets, or a GIANT one \ud83d\ude09 ) any other trout or salmon is good for this recipe too!<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    1\u00a0green onions, finely chopped<\/span><\/p><\/li>

  • <\/span>

    1 tsp of butter<\/span><\/p><\/li>

  • <\/span>

    1 tsp of vegetable oil<\/span><\/p><\/li>

  • Maple balsamic glaze<\/strong><\/li>
  • <\/span>

    1 1\/2\u00a0tbsp of balsamic vinegar<\/span><\/p><\/li>

  • <\/span>

    1 1\/2\u00a0tbsp of maple syrup\u00a0(or brown sugar)<\/span><\/p><\/li>

  • <\/span>

    1 1\/2\u00a0tbsp of lemon juice<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0tsp of\u00a0sriracha (optional)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of soy sauce<\/span><\/p><\/li>

  • <\/span>

    1\u00a0tsp cornstarch (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat oven to 400F. Mix all the ingredients of the maple balsamic glaze in a small bowl, until uniform. Heat the glaze in the microwave for 1 minute.<\/li>
    • Heat an oven safe large skillet under medium-high heat. Sprinkle salt and pepper generously on the trout fillets. When the skillet is hot, melt the butter with the vegetable oil in the skillet and add the fillet skin side up. Cook until browned, 3 minutes. Remove the skillet from the heat and turn the fillets skin side down. Add the green onions on top of the fillets<\/li>
    • Spread half of the glaze on top of the fillets. Place the skillet in the oven until the flesh of the fish flakes easily, for 5 to 10 minutes depending on the thickness of the fillets.<\/li>
    • The trout is done! Serve with the reserved glaze for dipping and your choice of sides, like rice, rice noodles or a fresh summer salad.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The brook trout fillets can be replaced with a grocery bought rainbow trout or salmon fillet. Adjust the cooking depending on the thickness of the fillet.<\/li>
      • The brook trout fillets can be replaced with any trout or salmon fillets, such as rainbow trout, speckled trout, lake trout, brown trout, chinook salmon, Atlantic salmon, Coho salmon, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>