John Myers
Ingredients for 3 servings:
- 300 g trout fillet(s), raw
- 2 tbsp pine nuts
- 1 onion(s), red
- 1 tbsp raisins
- ½ cup water for soaking
- 3 tbsp Balsamic vinegar bianco
- 3 tbsp olive oil
- salt and pepper
- 1 tsp honey
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Trout with pine nuts, onions and raisins
Soak the raisins in half a cup of water. Cut the trout fillets into 2-3 pieces each. Halve the onions and slice into rings. Heat the oil in a pan and fry the onions until golden brown. Add the trout fillets, season with salt and pepper, and fry until golden brown. Then remove the trout fillets from the pan and set aside on a plate. Deglaze the onions with the vinegar and add the raisins and water. Simmer for about 5 minutes until the liquid has reduced. Gently toast the pine nuts in a small pan without oil and add them to the onion and raisin pan. Season to taste with a little honey, if desired. Return the trout to the pan and serve with some ciabatta.
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