4 Trout Fillets (700 g)
1/4 cup of Balsamic Vinegar (65 mL)
1/4 cup of White Wine (65 mL)
1 soup spoon of Honey (22 g)
1 soup spoon of Canola Oil (15 mL)
16 Brussels Sprouts (400 g)
Salt and Pepper, to taste
1. In a little saucepan, bring the White Wine, the Balsamic Vinegar and the Honey to a boil. Lower the heat and cook at Medium heat until the volume reduce by half and get a syrupy consistency, so for about 20 minutes.
2. In the meantime, blanch the Sprouts in a Boiling Salted Water-filled saucepan until they a re Al Dente, so for about 5 minutes. Reserve.
3. Lightly oil the Trout Fillets up on both sides. Cook in a ribbed frying pan for about 5 minutes for each side or, in alternative, on a very hot barbecue. Salt and pepper them.
4. Serve the Fillets with the Sprouts and coat everything with the Syrup.
Gives 4 portions.
Total time: 30 mintues of Cooking + 10 minutes.
Gives 370 Calories/portion.
Cost per portion: 4,70 CAN$.
Suggested Starter Dish: Tabbouleh Salad.
Suggested Dessert: Whole Oven-baked Apples.
Source: Cahier Casa (via Le Journal de Montréal).