TBD on Ning

Grilled Trout in a Balsamic Reduction

1 trout fillets
2 tbsp balsamic vinegar
3 tbsp white wine
1/2 tbsp honey
1 tsp canola oil
salt to taste
ground pepper to taste
Before you start
The trout can be cooked using either an outdoor grill or in a thick-bottom pan on the stovetop.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Pour the white wine, balsamic vinegar, and honey into a small saucepan and bring to a boil. Cook over medium heat about 20 min until the volume is reduced by half and it reaches a syrupy consistency. Set aside.
Lightly oil the trout fillet(s) on both sides. Heat a grooved, thick-bottom frying pan or a nonstick pan. When hot, add the trout, skin side down, and cook about 4 min until the edges become opaque and lighter coloured. Turn and cook an additional 4 min. Peel off the skin and add salt and pepper. Check with a fork to see if it is cooked through. Depending on its thickness, the trout is cooked in 8-10 min total. Alternatively, cook the fillets on a hot grill.
Serve on the warmed plates. Drizzle with the balsamic syrup.

Any unused balsamic reduction can be stored a few months in the refrigerator for future use.


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