Steelhead Trout and Apple Sauce
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.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Skillet
- Saucepan
- Peeler
- Wooden spoon
- Plate
Ingredients
- 4 trout fillet, skin and boneless
- 2 tbsp sunflower oil
- 7 oz potatoes
- 1 pcs onion, yellow
- salt
- pepper
- olive oil
- 2 pcs shallots
- 1 pcs apple
- 3 tbsp cider vinegar
- 3.3 oz apple juice
- 3 1/2 oz butter
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