Ancho Honey Glazed Trout with Rustic Sweet Potato Mash and Lemon Watercress

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the sweet potato in a medium pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes, until very tender.

2. 2

   While the sweet potato cooks, make the glaze: in a small saucepan combine the honey, ancho chile powder, half of the minced garlic, orange juice, 1 tablespoon / 15 ml lemon juice, Dijon mustard, lemon zest, 1 tablespoon / 15 ml olive oil, 1/2 teaspoon / 3 g salt, and 1/4 teaspoon / 1 g black pepper. Cook over medium heat for 3 to 4 minutes, stirring, until slightly thickened.

3. 3

   Drain the sweet potato and return it to the hot pot. Add the heavy cream, half of the butter, ground cumin, 1/2 teaspoon / 3 g salt, and a little black pepper. Mash until rustic and creamy. Keep warm.

4. 4

   Pat the trout fillets very dry and season on both sides with the remaining salt and black pepper. Heat a large oven-safe skillet over medium-high heat with the remaining olive oil.

5. 5

   Place the trout skin-side down and cook for 3 to 4 minutes until the skin is golden and crisp. Carefully turn the fillets, add the remaining butter to the skillet, and brush the fish with some of the glaze.

6. 6

   Transfer the skillet to the preheated oven and bake for 4 to 6 minutes at 200°C / 400°F, or until the fish is just cooked through and flakes easily. Remove from the oven and brush again with more glaze.

7. 7

   In a bowl, toss the watercress and red onion with the remaining lemon juice and the remaining minced garlic. Mix gently to coat evenly.

8. 8

   To serve, spread a layer of sweet potato mash on each plate, top with a glazed trout fillet, and finish with the watercress and red onion salad. Sprinkle with the toasted pumpkin seeds and serve immediately with the remaining glaze on the side.