| Prep: 30 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 18g | 3g | 25g |
| sugars | fibre | protein | salt |
| 22g | 3g | 35g | 0.8g |
Why I Love Spanish Trout with Apple Compote
Being a food-loving Texan, I’m all about hearty flavors, vibrant colors, and fusion of different culinary styles. My favorite dish at this point in my food journey is a traditional Spanish delight, the Trout with Apple Compote. This dish resonates with my love for all things fresh and a penchant for interesting flavor combinations.
A Taste of Spain, With a Twist
For those who aren’t familiar, the Trout with Apple Compote is an appealing blend of land and sea. It’s a delectable dish that tickles your taste buds with its unique marriage of the tender trout and sweet-tangy apple compote. Inspired by Spanish culinary maestro Ferran Adrià, this Spanish recipe is one of my favorites to teach my students, introduce them to the beauty of world cuisines, and expand their gastronomical horizons.
The Perfect Pairing
What’s great about the Trout with Apple Compote is how it melds together flavors that you would not ordinarily pair. You have the protein-packed trout, with just enough seasoning to bring out its delectable taste, combined with the apple compote’s sweet and sour kick—a remarkable contrast that raises the experience of dining on this dish to the next level. Fans of Tex-Mex food may find that this dish has a unique similarity to sweet and spicy pork dishes. I personally love pairing it with a fresh, green salad and a dry white wine. It also works great alongside a Paprika-spiced Chorizo and Potatoes dish for a full Spanish-themed feast.
A Lesson in Flavor
Making the Trout with Apple Compote has always been a delightful experience for me, and an even more rewarding one when I see the faces of my students light up as they take their first bite. I love how this Spanish dish has allowed them to explore their own creativity in the kitchen, proving that beyond the traditional Tex-Mex dishes we are used to, there lies a world filled with flavors waiting to be discovered.
What You’ll Need
- 6 whole trouts, each about 1-pound weight, cleaned and gutted
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Spanish paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup fish or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 4 apples, peeled, cored, and diced
- 1/2 cup sugar
- 1/2 cup water
- Juice of 1 lemon
- 1 cinnamon stick
- 2 star anise
Method
Step One
Start by seasoning the trouts with salt and freshly ground black pepper. Then, heat the olive oil in a large skillet over medium-high heat. Add the trouts and cook until the skin is crispy and the fish is cooked through, around 5-7 minutes per side. Remove the trouts from the skillet and set them aside.
Step Two
Reduce the heat to medium, and in the same skillet, add the minced garlic, Spanish paprika and crushed red pepper flakes. Cook the mixture for about 1-2 minutes until the garlic is golden and fragrant.
Step Three
Deglaze the skillet by pouring in the dry white wine and fish or vegetable broth. Scrape the bottom of the skillet to loosen any flavor-packed scraps. Bring the mixture to a simmer and let it reduce by half.
Step Four
Next, stir in the fresh lemon juice and chopped parsley. Return the trouts back to the skillet and cook for another 2-3 minutes.
Step Five
While the trout is cooking, start preparing your apple compote. Combine the diced apples, sugar, water, lemon juice, a cinnamon stick and star anise in a saucepan. Bring the mixture to a boil, and then reduce to a simmer. Cook until the apples are tender and the compote is slightly thickened.
Step Six
Serve the trouts hot, topped with generous spoonfuls of the apple compote. Enjoy this delicious dish with a side of steamed vegetables or a fresh salad.
