Maple-Mustard Trout with Warm Cabbage Apple Slaw
Flaky trout fillet is roasted with a maple-mustard glaze and paired with a warm cabbage, apple, and carrot slaw for a bright Quebec-inspired meal-prep lunch. It keeps well, reheats gently, and offers a lighter flavor profile than classic potato or grain bowl trout recipes.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 1 servings
Ingredients
- 90 g Apple
- 1 g Black Pepper
- 60 g Carrot
- 12 g Dijon mustard
- 120 g Green Cabbage
- 10 g Lemon juice
- 15 g Maple Syrup
- 15 g Olive oil
- 30 g Red Onion
- 2 g Salt
- 170 g Trout Fillet
Instructions
- Preheat the oven to 200°C and line a small baking tray with parchment paper.
- In a small bowl, mix the maple syrup, Dijon mustard, lemon juice, half of the olive oil, salt, and black pepper.
- Place the trout fillet on the tray and brush it with the glaze, then roast for 12 to 15 minutes until just cooked through.
- While the fish cooks, thinly slice the cabbage, apple, and red onion, and grate the carrot.
- Heat the remaining olive oil in a skillet over medium heat, add the cabbage, carrot, and onion, and cook for 4 to 5 minutes until slightly softened.
- Stir in the apple and a small pinch of salt, then cook for 1 minute just to warm it through and keep the apple crisp.
- Divide the warm slaw into a meal-prep container and place the trout on top or beside it once slightly cooled.
- Cool completely before sealing, then refrigerate and reheat gently when ready to eat.