Springhills Fish
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Springhills Fish
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Pan-seared trout with grilled corn, apple and fennel slaw and a honey-cider reduction

Prep time
10 minutes
Cook time
25 minutes

Created by our friend the talented Ontario chef Signe Langford.

Finish this elegant-but-easy dish with a drizzle of honey-apple cider reduction and serve for a wonderful autumn lunch or as an appetizer for a fall feast. Pick a favourite cider for the reduction and pour it at the table, too. Grilled corn has the best flavour, but feel free to use boiled if grilling isn’t an option.


  • ½ cup hard apple cider
  • 3 Tbsp. runny honey; divided
  • 4 Tbsp. apple cider vinegar; divided
  • ¼ cup olive oil + about 2 tsp for the skillet
  • 1 tsp Dijon mustard
  • 1 shallot, finely diced
  • ½ tsp sea salt, plus more for seasoning trout
  • ¼ tsp pepper, plus more for seasoning trout
  • 2 ears of corn, shucked, grilled, kernels sliced off
  • 1 small bulb fennel, trimmed, shaved or finely julienned; green fronds saved for garnish
  • 1 apple, skin on, shaved
  • 1 – 2 fillets Springhills trout, cut into portions


  1. Into a small skillet or saucepan over medium heat, add apple cider, 2 tablespoons of the honey, and 1 tablespoon cider vinegar; stir often, allow to simmer until reduced by half and as thick as maple syrup – about 10 – 15 minutes; set aside to cool.
  2. Into a large bowl, add ¼ cup olive oil, remaining vinegar, remaining honey, mustard, shallot, salt and pepper; whisk to emulsify.  
  3. To the bowl with vinaigrette, add corn kernels, fennel, and apple; stir to fully coat – this prevents the apples browning. Cover and keep chilled until ready to serve.
  4. Place a large skillet over high heat, add remaining oil. When hot, add trout, skin side down, reduce heat to medium-high, cook until the fish comes away from the pan easily – about 5 minutes – flip and cook on the second side for about 30 seconds.  
  5. To serve, spoon some slaw onto a plate, top with trout, and garnish with fennel fronds and a drizzle of the honey-cider reduction.

Tip: in this recipe, ‘shaved’ means super-thinly sliced on either a mandolin or with the single blade side of a box grater.