New Recipes Maple Planked Trout with Pickled Apple Salad

Crisp apples and parsnips on a Frisee salad with gorgeous maple planked trout.
Directions for: Maple Planked Trout with Pickled Apple Salad

Ingredients

Maple Pickled Apples (500 mL J

2 apples, Gala or Crispin

cup cider vinegar

1 cup water

cup maple syrup

1 tsp salt

tsp pink peppercorns

tsp black peppercorns

1 cinnamon stick

1 star anise

tsp salt

2 cloves

tsp mustard seeds

Maple Planked Trout

cup maple syrup

4 Tbsp lemon juice

3 Tbsp soy sauce

2 clove garlic, minced

4 skinless rainbow trout fillets

4 maple planks, 5 X 7

Vegetable oil

Parsnip Chips

4 parsnips, peeled

2 cup vegetable oil

Salt to taste

Maple Shallot Vinaigrette

cup apple cider vinegar

2 Tbsp minced shallots

cup maple syrup

1 cup canola oil

cup olive oil

Frisee Salad

2 cup Frisee lettuce, washed, trimmed

2 cup mixed greens

cup thinly slice radishes

cup pickled apples

cup Maple Shallot Vinaigrette (see recipe)

Parsnip Chips

Directions

Maple Pickled Apples (500 mL J

1. Tie up the pickling spices in a piece of cheesecloth. Boil vinegar, water, maple syrup, salt, and spices in a large saucepan. Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Maple Planked Trout

1. In a small heavy saucepan simmer maple syrup, lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. Preheat oven to 350 F, lightly oil maple planks and heat in middle of oven 10 minutes.

2. Season trout with salt and pepper and brush with maple glaze. Place onto the maple plank and bake in the oven for 5-7 minutes. When trout comes out of the oven brush with more maple glaze.

Parsnip Chips

1. With a vegetable peeler shave the parsnips into 1/16 long strips. In a large pot, heat the oil to 375F. Fry the parsnip slices in batches, turning them, until they are golden brown. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with the salt.

Maple Shallot Vinaigrette

1. Whisk all the ingredients together in a small bowl until emulsified. Season with salt and pepper.

Frisee Salad

1. To finish the salad, toss the greens, radishes and apples with vinaigrette. Season with salt and pepper.

2. To serve, divide the trout among 4 salad plates. Top the trout with the salad and garnish with the parsnip chips.

See more: Side, Salad, Summer, Fish, Fruit, Lunch, Dinner