I received samples of steelhead trout from Seafood from Norway. I obtained no further compensation for my promotion. All opinions are my own.
Steelhead Trout with Ginger, Fennel, Onion, Apple and Mushrooms serves moist, flaky fish over a delightful bed of fall flavors. Sweet caramelized vegetables blend well tart Granny Smith apples and spicy ginger. A touch of smoked salt enhances both the trout and vegetable medley.
Fall brings out some of the best flavor combinations. Warm spices like cinnamon, nutmeg and cloves fill the air!
Ripe apples dangle from orchards where they’re ready for your picking. Apple pie, apple crisp or crumble start popping up on dinner tables.
I do love apple desserts. I also love cooking with apples.
One of my favorite combinations is to caramelize onions and apples together. Extra fennel from my garden fit right in.
Earthy mushrooms, fresh ginger and a pinch of smoked salt round out the flavors. This medley was just waiting to be paired with a protein.
Luckily for me, the perfect protein to pair with these veggies was in my refrigerator.
I was given delicious Norwegian steelhead trout to sample and create a recipe.
Here in the states we call this fish, steelhead trout. Norwegians call it Fjord trout.
“Where the Atlantic Ocean meets Norwegian mountains, glacial waters mix with the sea to create the perfect for environment for steel head trout, or fjord trout as the Norwegians call it.”
The fact that the fjord trout can live in most waters (rivers, lakes, and oceans all over the globe) makes it very suitable for farming. In fact, the fjord trout was the very first fish ever farmed in Norway, which means that today’s fjord trout sea farms are built on many decades of accumulated expertise.
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Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms
Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms
Ingredients
- 6 ounces Steelhead Trout I used Seafood from Norway
- 1/2 cup sliced onions
- 1/4 cup sliced fennel
- 1/2 cup sliced apples (I use Granny Smith)
- 1/2 cup sliced portabello mushrooms
- 1 teaspoon fresh grated ginger
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon smoked salt
- 1/4 teaspoon teaspoon freshly grated black pepper
- fennel fronds for garnish, optional
Instructions
- Heat 1 tablespoon oil over medium heat in a medium-sized fry pan to glistening (about 1 minute). Add onions, apples, fennel and mushrooms.
Sprinkle with brown sugar and 1/4 teaspoon smoked salt. Reduce heat to medium-low. Sauté, stirring constantly for about 2 minutes. Cover and simmer about 5 minutes until contents caramelize. - While vegetables cook, prepare trout. Pat Steelhead Trout dry on paper towels. Season both sides with pepper and remaining smoked salt. Heat small fry pan with 1 tablespoon oil over medium-high heat to glistening.
- Add trout, skin side down to fry pan. Fry over medium-high heat for 5 minutes. Turn fish over and cover pan. Continue to cook for 1 minute.
Turn off heat and keep covered to allow residual heat to finish cooking fish to 145 degrees. Plate vegetable medley. Top with steelhead trout. Garnish with fronds if desired.
