Roasted rainbow trout with prune-mushroom sauce
6
- Prep Time30 mins
- Total Time30 mins
- Makes4 Servings
Photo, John Cullen.
Ingredients
4 tsp safflower oil
1 small onion, chopped
1 small carrot, finely chopped
1 cup button mushrooms, coarsely chopped
1 cup vegetable broth
2/3 cup prune juice
1/2 cup pitted prunes, coarsely chopped
2 tsp balsamic vinegar
1 tsp tomato paste
2 garlic cloves, minced
2 tsp chopped fresh thyme leaves, or 1/2 tsp dried thyme leaves
4 fresh skin-on rainbow trout fillets, about 250g each
1/8 tsp salt
Instructions
Position oven rack in top third of oven. Preheat oven to 450F. Heat a pasta pot over medium. Add 2 tsp oil, then onion, carrot and mushrooms. Cook until onion starts to turn dark golden, 5 min. Add broth, juice, prunes, vinegar, tomato paste, garlic and thyme. Bring to a boil, then reduce heat to medium. Gently boil, uncovered, about 10 min, until thickened. Press sauce through a fine sieve into a small bowl. Season with salt and a pinch of pepper.
Line a large rimmed baking sheet with parchment or foil. Arrange fish in one layer, skin-side down, on parchment. Brush with remaining 2 tsp oil. Roast in top third of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, about 7 to 8 min. Remove fish to plates and serve with prune sauce and Roasted Cauliflower “Rice.”
Nutrition (per serving)
Calories 354, Protein 43g, Carbohydrates 9g, Fat 16g, Fibre 1g, Sodium 212mg.
Wine Pairings
Santa Carolina Reserva Sauvignon Blanc (Chile, $12) A zesty, grassy Sauvignon Blanc that brings great value to the table, marrying bright citrus and tropical fruit flavours, and a lingering finish.
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