This is a simple recipe featuring asparagus, carrots that overwintered, and a lovely fillet of Great Lakes lake trout. By using local trout fresh from the lake, the fish is flaky and moist with a delicious fresh lake taste! It is minimally seasoned with garlic, dill and apple cider vinegar to bring out the flavor of the fish. It is a very quick and easy meal for a weeknight or busy day. Serve with wild rice or new potatoes and butter. Serves two.
one tablespoon butter
3 or 4 large carrots, cut into thin sticks
2 cloves garlic, chopped
one bunch of asparagus (or whatever is up in the garden when you cook this!)
one large lake trout fillet, or two small
1 teaspoon dill
1/2 teaspoon apple cider vinegar
Pinch of sea salt
Melt the butter in a frying pan on medium heat. Cook the carrot sticks in the butter until they become tender but are still crunchy in the middle (about 10 minutes depending on thickness). Add the garlic to the pan, cook 1 minute. Add the asparagus, toss together with 1/2 of the dill and move to one side of the pan. Add the trout fillet(s) to the pan (skin side down), splash with the vinegar and sprinkle with the remaining dill. Cook 2-6 minutes on each size depending on the thickness of the fillet. When cooked, sprinkle sea salt on the whole thing. Be sure to stir the veggies so they do not burn. You can also use two pans, but I like to save on dishes and with one pan the flavors meld.