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Maple-Glazed Trout with Maple Rutabaga Mash


    The rich flavour of rainbow trout takes perfectly to the maple glaze. Try it with arctic char as well.


    Rutabaga Mash
    1 lb (450 g) rutabaga, peeled and cubed
    1 Tbsp (15 mL) butter
    1 Tbsp (15 mL) maple syrup
    1 Tbsp (15 mL) grated ginger
    3 Tbsp (45 mL) skim milk
    1/4 tsp (1 mL) nutmeg
    Salt to taste

    1 1/2 lb (750 g) rainbow trout filet
    Salt and pepper to taste
    2 Tbsp (30 mL) maple syrup
    1 Tbsp (15 mL) balsamic vinegar
    1 Tbsp (15 mL) orange zest

    Steam rutabaga until very tender. In bowl of food processor, combine with butter, maple syrup, ginger, milk, nutmeg, and salt. Process until smooth.

    Preheat oven to 450 F (230 C).

    Wash trout, pat dry with paper towel, and slice into 4 equal-sized pieces. Season with salt
    and pepper.

    In small bowl, combine maple syrup, vinegar, and orange zest.

    Brush half the maple mixture on fish and bake for 12 minutes, brushing fish with remaining glaze halfway through.

    Place fish on serving plates and serve with rutabaga mash.

    Serves 4.

    Each serving contains: 339 calories; 37 g protein; 12 g total fat (4 g sat. fat, 0 g trans fat); 19 g carbohydrates; 2 g fibre; 230 mg sodium

    source: "A Touch of Maple", alive #340, February 2011


    Maple-Glazed Trout with Maple Rutabaga Mash




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