This recipe is an homage to The Corner Kitchen’s Salmon dish. It was an early Chestnut recipe that comes back every so often…
Recipe (2 servings):
2 each trout portions (we use Sunburst Trout Farms)
1 each Apple (Granny Smith) Peeled, Sliced Thinly
6 ounces Apple Juice
4 Tbsp. Butter
to taste Salt & pepper
Method: Season Trout and Put in a hot pan with a little oil. Sear and remove to a plate. Add Apple slices and Apple juice, reduce by half, and add butter. Allow to become a sauce (be careful not to over reduce) pour over Trout. Serve with Greens and Warm Potato Salad.