RECIPE: Trout in sage & cider sauce. Brought to you by MiNDFOOD.
The juicy, subtle sweetness of cider makes it a great flavour enhancer for fish. Team with tasty speck and in season sage for a simple and delicious way to serve trout.
flour, for dusting
4 fresh rainbow trout, about
40g butter, plus extra for sauce
2 tbsp oil
150g speck or bacon, roughly chopped
2 garlic cloves, sliced
1 cup sage leaves
½ cup cider
roasted baby potatoes, to serve
sage salt, to serve (click here)
Generously season flour with sea salt and freshly ground black pepper; dust trout on both sides, shaking off excess flour.
Heat half the butter and half the oil in a large frying pan over medium-high heat. Cook fish in batches for 5-6 minutes on each side, or until skin is crisp and fish is just cooked through. Set aside fish. Wipe out pan and heat remaining butter and oil. Add speck, garlic, and sage, and cook for 4-5 minutes, or until crisp. Remove with a slotted spoon and set aside. Add cider and bring to a simmer. Add peas and cook for another 2 minutes. Return speck and sage to the pan with a little extra butter and stir to combine.
Place each trout onto a serving plate and top with cider sauce. Serve with roasted baby potatoes and sage salt.