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Gallery Baked Trout with Mustard and Lady Apples Credit: Dana Gallagher Recipe Summary prep: 10 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 1 shallot, minced 1 teaspoon chopped fresh thyme, plus sprigs for garnish 3 tablespoons fine plain bread crumbs Coarse salt and ground pepper 1 tablespoon unsalted butter, melted 4 lady apples (6 to 8 ounces total), halved lengthwise and cored 2 teaspoons light-brown sugar 1 cup apple cider 8 trout fillets (about 3 ounces each) 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon capers, rinsed

Gallery Baked Trout with Mustard and Lady Apples Credit: Dana Gallagher

Recipe Summary prep: 10 mins total: 1 hr Servings: 4

Baked Trout with Mustard and Lady Apples      Credit: Dana Gallagher

Baked Trout with Mustard and Lady Apples

Credit: Dana Gallagher

Baked Trout with Mustard and Lady Apples

Recipe Summary prep: 10 mins total: 1 hr Servings: 4

Recipe Summary

prep: 10 mins total: 1 hr

Servings: 4

prep: 10 mins

total: 1 hr

prep:

10 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

  • 1 shallot, minced 1 teaspoon chopped fresh thyme, plus sprigs for garnish 3 tablespoons fine plain bread crumbs Coarse salt and ground pepper 1 tablespoon unsalted butter, melted 4 lady apples (6 to 8 ounces total), halved lengthwise and cored 2 teaspoons light-brown sugar 1 cup apple cider 8 trout fillets (about 3 ounces each) 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon capers, rinsed

Directions

Preheat the oven to 375 degrees. In a small bowl, combine shallot, thyme, and bread crumbs; season with salt and pepper. Add butter and toss to combine.

Place apple halves cut-side up in a baking dish large enough to hold them in a single layer. Sprinkle with sugar and top with bread-crumb mixture. Pour 1/4 cup cider around apples. Cover and bake for 30 minutes. Uncover and bake 20 minutes more or until apples are tender and crumbs are crispy. Remove from the oven.

Turn oven to broil with the rack 4 inches from the heat source. Pat trout fillets dry with paper towels. Season both sides with salt and pepper. Brush a rimmed baking sheet with 1 tablespoon of oil. Place trout skin-side up on the baking sheet; brush trout skin with remaining tablespoon oil. Broil 6 minutes, or until skin is golden brown and trout is cooked through. Reheat apples on the shelf underneath the trout so the crumbs don’t burn for the last 1 to 2 minutes.

Meanwhile, in a small saucepan, whisk together remaining 3/4 cup cider, mustard, and capers until well combined. Cook over medium-high heat until reduced to a sauce consistency, 5 to 7 minutes; you should have about 8 tablespoons of liquid remaining. Place two trout fillets side by side on each of four dinner plates. Spoon juices around the fish, set two apple halves next to each pair of fillets, and garnish with fresh thyme.

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All Reviews for Baked Trout with Mustard and Lady Apples

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Trout with Mustard and Lady Apples

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest