Crispy Skin Trout with Autumn Apple Salad and Candied Pepitas
Ingredients
- 2 tbsp Djion mustard preferably Country-style, with coarsely ground seeds
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 clove garlic grated
- 1/2 cup olive oil
- salt and pepper
- 2 whole rainbow trout filleted
- 2 tbsp olive oil
- 2 cups mixed greens
- 1 Pink Lady or other tart apple julienned
- 2 radishes thinly sliced
- 2 tbsp candied pepitas crushed
Instructions
- To make the dressing, mix together the mustard, vinegar, lemon juice, garlic, and 1/2 cup olive oil. Season with salt and pepper. Set aside for at least 30 minutes to let the flavors develop.
- Use a paper towel to pat dry the skin of the trout. Season skin side with salt and pepper. Heat 2 tbsp of olive oil in a cast-iron skillet over medium-high heat. When oil starts to shimmer, place trout in the pan, skin side down. Cook for 3-4 minutes and fish easily releases from the pan. Flip and cook for another 1-2 minutes.
- To plate, place a small bundle of greens on the plate. Top with apple, radish, dressing, and finally the trout. Sprinkle with pepitas.