Sweet And Sour Lake Simcoe Trout Recipe


MethodMain Ingredient


 Lake trout2 Pound, cut into serving-sized pieces
 Butter2 Tablespoon
 Minced onion1⁄2 Cup (8 tbs)
 Apple juice1 1⁄2 Cup (24 tbs)
 Apple cider vinegar1⁄2 Cup (8 tbs)
 Firmly packed light-brown sugar2⁄3 Cup (10.67 tbs)
 Seedless raisins1⁄2 Cup (8 tbs)
 Bay leaves2
 Salt1 Teaspoon
 Crushed gingersnap cookies1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3390 Calories from Fat 863

% Daily Value*

Total Fat 97 g148.7%

Saturated Fat 28.9 g144.4%

Trans Fat 0 g

Cholesterol 590.7 mg196.9%

Sodium 3220.6 mg134.2%

Total Carbohydrates 415 g138.3%

Dietary Fiber 6.5 g26%

Sugars 243.8 g

Protein 198 g396.6%

Vitamin A 27.9% Vitamin C 12.6%

Calcium 55.3% Iron 137.5%

*Based on a 2000 Calorie diet


Rinse fish.
In a large skillet, melt the butter.
Add onion and cook until soft but not brown.
Stir in apple juice, vinegar, brown sugar, raisins, bay leaves, and salt.
Heat to boiling; simmer for 5 minutes to blend flavours.
Add fillets, cover, and simmer for 3 to 5 minutes, or until fish flakes easily when tested with a fork.
Remove fish from liquid and place it in a serving dish.
Cover to keep warm.
Remove bay leaves from liquid and discard.
To liquid in frying pan, gradually add crushed ginger snaps, stirring until sauce is smooth and thickened.
Pour sauce over fish and serve immediately.