Steelhead Trout and Apple Sauce | Seafood from Norway
When preparing Steelhead trout you should use low temperatures when cooking to gain optimal flavor, texture and color. And with this tasty apple sauce your dish will be complete.
Ingredients
- 4 trout fillet, skin and boneless
- 2 tbsp sunflower oil
- 7 oz potatoes
- 1 pcs onion, yellow
- salt and pepper
- olive oil
- 2 pcs shallots
- 1 pcs apple
- 3 tbsp cider vinegar
- 3.3 oz apple juice
- 3.5 oz butter
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