- 2 boneless brook trout
- 1/2 pound of fingerling potatoes
- 2 red onions
- 2 tablespoons of balsamic vinegar
- 1 ounce of olive oil
- 1 teaspoon of smoked salt
Cut the head of the trout and separate the fillets season each fillet with the smoked salt and reserve. Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter. Cut the onions in large dice and cook them in olive oil until tender, deglaze with balsamic vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent.