Roasted rainbow trout with prune-mushroom sauce

By EdieK

Ingredients

• 4 tsp safflower oil
• 1 small onion, chopped
• 1 small carrot, finely chopped
• 1 cup button mushrooms, coarsely chopped
• 1 cup vegetable broth
• 2/3 cup prune juice
• 1/2 cup pitted prunes, coarsely chopped
• 2 tsp balsamic vinegar
• 1 tsp tomato paste
• 2 garlic cloves, minced
• 2 tsp chopped thyme leaves or 1/2 tsp dried thyme leaves
• 4 fresh rainbow-trout fillets with skin on, about 250g each
• 1/8 tsp salt

Details

Servings 4
Adapted from food.chatelaine.com

Preparation

Step 1

Position oven rack in top third of oven. Preheat oven to 450F. Heat a pasta pot over medium. Add 2 tsp oil, then onion, carrot and mushrooms. Cook until onion starts to turn dark golden, 5 min. Add broth, juice, prunes, vinegar, tomato paste, garlic and thyme. Bring to a boil, then reduce heat to medium. Gently boil, uncovered, about 10 min, until thickened. Press sauce through a fine sieve into a small bowl. Season with salt and a pinch of pepper.
Line a large rimmed baking sheet with parchment or foil. Arrange fish in one layer, skin-side down, on parchment. Brush with remaining 2 tsp oil. Roast in top third of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, about 7 to 8 min. Remove fish to plates and serve with prune sauce and Roasted Cauliflower “Rice.”

Wine Pairing:

Santa Carolina Reserva Sauvignon Blanc (Chile, $12) A zesty, grassy Sauvignon Blanc that brings great value to the table, marrying bright citrus and tropical fruit flavours, and a lingering finish.

http://www.lcbo.com