If you want to try a dish with sweet and salt both flavors, then must try this Trout with Fig dish. Here is a quick recipe for this amazing dish.
4 trout; butterflied
12 figs; (never used them)
1 cup sherry; dry(not cooking)
3 tablespoon vinegar; (sherry or mild)
1 tablespoon maple syrup; or honey
1 tablespoon dijon
1 salt & pepper; to taste
Put 1st three ingredients in a non-reactive pan. Simmer for about 10
minutes. I skipped this step as I didn’t use figs. I just simmered and
then whisked in the honey and mustard. Reduce by half. Brush on butterflied
trout and broil. We’ve done it on the grill too. Don’t cook it too long. If
you use the figs, take them out after you steep them for about a half-hour. Put them back in AFTER the reduction,
Enjoy
Chef Murph
