All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!
This week, chef James Brown of Parry Sound’s
Kudos Kuisine offers pan-seared steelhead trout with a port fennel reduction.
Fresh 8-oz fillet of steelhead trout
300 ml ruby port
¼ cup seasoned flour
¼ cup fine sliced fennel bulb
1 tbsp fine diced shallots
2 tbsp butter
Small pinch of white pepper
Heat port and shallots in a medium sauce pan until port is reduced by 3/4, then add sliced fennel. Continue reducing until port is the consistency of thick syrup.
Dredge fillet of steelhead trout in seasoned flour.
In a medium skillet add half your butter, melt over medium heat, then add steelhead trout fillet. Brown the trout on both sides, making sure that it’s cooked through to the middle.
Heat the port reduction sauce until it is hot. Pull from heat and gently swirl in the remaining tablespoon of butter.
Nape the hot port fennel reduction over pan-seared trout fillet and serve with steamed fiddleheads, Vichy carrots and baby red creamer potatoes.