- 1/4 pound white cabbage, sliced thinly
- 1 tbsp vinegar
- 1/2 green apple
- 1 lemon
- 3 slices bacon
- 2 tbsp butter
- 4 shallots, minced
- 4 trout fillets
- 1/4 cup white wine
- 1/3 cup butter, cold
- 1 tbsp pink peppercorns
- Heat the oven to 350°F.
- Bring a large pot of water to a boil and add the cabbage and vinegar; cook just until wilted (a minute or two) and drain. Heat a tablespoon of butter in a sauté pan until bubbly. Add the cabbage and cook gently, stirring frequently, until tender.
- Meanwhile, julienne the apple and place the pieces in water with a squeeze of lemon until ready to use. Cook the bacon until crisp. Remove to paper towels and let cool. Crumble and reserve. Prepare the fish: Line a baking sheet with aluminum foil and place the fillets on it. Sprinkle with olive oil, salt and pepper. Cook for 5 minutes.
- While the fish is cooking, make the sauce: In a saucepan, heat 2 tablespoons of butter. Add the shallots and sauté until translucent; do not let brown. Deglaze the pan with the white wine and cook until reduced by half. Off the heat, add the cold butter and stir until emulsified. Add the peppercorns.
- To serve, place the trout on a bed of cabbage and top with the julienned apples. Garnish with crumbled bacon and drizzle with the pepper sauce.
This story appears in the print issue of February 2010.
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