Pan Seared Trout with Apple Turnip Compote

This recipe for pan seared trout with apple turnip compote is from episode 8 of This Food That Wine.

Wine Suggestion: Vidal Table Wine

Yield: 6 Servings

Ingredients

Trout

• 2 teaspoons vegetable or canola oil (10 ml)
• 3 rainbow trout fillets, approximately 6 oz each, halved vertically (180g each)  
• 1 tablespoon + 1 teaspoon maple syrup, good quality (20 ml)
• 2 teaspoons lemon juice (10 ml)
• Fresh watercress springs (optional garnish)

Compote

• 1 cup turnip, peeled & diced into ¼ inch dice (250 ml)
• ½ cup unsweetened apple juice (125 ml)
• ¾ cup spy apple, peeled, cored & cut into ¼ inch dice (180 ml)
• ½ teaspoon fresh thyme leaves (2.5 ml)
• Zest of 1 lemon
• Salt and pepper to taste

Directions

1. Set a medium sized skillet over medium heat, add the turnip and apple juice and allow them to cook for approximately 3-4 minutes or until the turnip is slightly tender. Add the apples, thyme and zest.
2. Allow the mixture to cook until the apples are slightly tender, approximately 2 minutes. At this point most of the liquid should be absorbed. Remove from the heat, season with salt and pepper to taste and keep warm.
3. Place a second medium skillet over high heat for the trout. Add the oil to the pan and allow to heat for 30 seconds.
4. Season the trout with salt and pepper and place skin side down in the hot skillet.  Do not move the trout – allow it to cook for 1-2 minutes or until the skin is nice and crispy.  Carefully flip the fish and add the maple syrup and fresh lemon juice to the pan. Cook for another minute.
5. Remove the fish from the pan. Reserve the juices in the pan to drizzle over the fish.
6. To plate the dish, divide the apple turnip compote by spooning onto six plates.  Top the compote with a piece of fish. Drizzle with reserved pan juices from the trout.
7. If desired, garnish with fresh watercress sprigs.

Pairing Notes

Description: Vidal grapes are famous for making Ice Wine, but they can also be made into a regular table wine, like this one.  It is medium in body, has light floral aromas, and flavours of orchard fruit like peach, apple, and apricot.  It is “off-dry” in style, which just means that it is a little bit sweet – not as sweet as a dessert wine. 

Pairing: When you’re pairing a wine with food, you always try to either complement or contrast the main flavours of the dish you’re serving. This Vidal works well with the trout because its light sweetness matches the maple syrup and the fruitiness of the wine is perfect with the apple in the compote.  It also has enough body for the flavourful trout.

Wine Suggestion: Angels Gate Vidal Blanc V.Q.A.(Niagara Peninsula, Canada)