Maple trout confit & lima bean salad

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The low cost, taste, and simplicity of this recipe are even more impressive than its name. It requires few ingredients (most of which you will already have in the kitchen) and is extraordinary.

It’s a great mid-week meal to make for two, but it’s also great for entertaining. Just double or triple the recipe and make the lima bean salad in advance. Cooking the trout involves a single step and only takes a few minutes.

I have to admit, however, that this recipe was behind one of my biggest kitchen catastrophes ever. While making it, I went to join Alex in another room, completely forgetting I had something on the stove. The light bulb came on when I smelled smoke. Click here to witness the disaster: Volcanic Trout.

Particularities

ServesServes 4
Prep time15 min
Cook time20 min
Timeout-

FreezingNe se congèle pas.

Ingredients

For the trout

1/4 cup sugar
1/4 cup salt
4 trout fillets

Replacement options

or other fish of your choice
1/4-1/2 cup maple syrup, to taste
1/2 cup olive oil

For the lima beans

1/2 onion, chopped
19 oz (1 can) Lima beans, rinsed and drained
Zest of 1/2 lemon
2 tablespoons olive oil
1 tablespoon sherry vinegar

Replacement options

highly recommended, but you may use another vinegar of your choice
Several leaves cilantro, chopped

Replacement options

or basil
1 handful baby spinach
Salt and pepper

Steps

Combine the sugar and salt on a plate and coat the fillets with the mixture. Refrigerate.
In a pan, heat a dash of olive oil and soften the onion for 4–5 minutes or until translucent. Add the lima beans and cook for 4–5 minutes. Add the lemon zest, sherry vinegar, and 2 tablespoons of olive oil. Stir well. Add the cilantro and spinach and mix until the spinach wilts. Remove from heat and set aside.
Rinse the trout fillets to remove the sugar and salt.
In a large pan, heat the maple syrup and olive oil and reduce heat to medium-low. Place the fillets face up in the pan and cook for 12–15 minutes or until the skin separates easily.
Serve over the lima bean salad.