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