Trout recipe, shore-lunch style

Gastronomy by Sépaq

Ingredients

• 4 fresh trout, cut into fillets
• 12 baby potatoes, cut in half
• 1 lb. trimmed green asparagus
• 1 small minced onion
• A few slices of diced bacon
• A little oil
• Homemade spice mixture (paprika, garlic salt, salt, pepper, and cayenne pepper)

Preparation

1. Warm a skillet over high heat.
2. Add oil, bacon, and potatoes.
3. Cook until lightly coloured.
4. Add onions and asparagus, then continue cooking until vegetables are tender.
5. Season with spice mixture, stir, and transfer to a plate.
6. Keep the pan hot for cooking the trout. Grill the fish on each side and add a little oil if necessary. Adjust the cooking time according to the size of your fillets.
7. Season generously.
8. Return the vegetable mixture to the skillet, then reheat and serve.