It’s in the Charlevoix region that this recipe has been passed on to me. This dish is also called Cioune trout. It is a variant of the Bigoune or Cioune prepared with salted pork, onions and potatoes. If you use canned tomatoes use 3 tablespoons of water rather than the 3/4 cup.
Servings: 2
Set a rack in the lower third of the oven. Preheat oven at 350 °F (180 °C).
In a preferably cast iron skillet, on low heat, cook salted pork until brown and crunchy. Remove from skillet and reserve.
Add onions to rendered fat and cook at medium heat 5 Minutes until translucent. Add potatoes and half cook stirring occasionnally with a wooden spoon. Put potatoes and onions in a casserole with a lid.
Pour water in skillet and simmer 2 Minutes scraping with the spoon or a spatula. Pour on potatoes and onions.
Scatter tomatoes on vegetables and put the trouts on top of the tomatoes. Season with pepper and put the reserved salted pork on trouts. Put the lid on and cook in the oven 30 to 45 minutes until potatoes are tender and the trouts are pale opaque pink and the flesh comes off the bones. For more time: 5 minutes .
Ingredients
Directions
Set a rack in the lower third of the oven. Preheat oven at 350 °F (180 °C).
In a preferably cast iron skillet, on low heat, cook salted pork until brown and crunchy. Remove from skillet and reserve.
Add onions to rendered fat and cook at medium heat 5 Minutes until translucent. Add potatoes and half cook stirring occasionnally with a wooden spoon. Put potatoes and onions in a casserole with a lid.
Pour water in skillet and simmer 2 Minutes scraping with the spoon or a spatula. Pour on potatoes and onions.
Scatter tomatoes on vegetables and put the trouts on top of the tomatoes. Season with pepper and put the reserved salted pork on trouts. Put the lid on and cook in the oven 30 to 45 minutes until potatoes are tender and the trouts are pale opaque pink and the flesh comes off the bones. For more time: 5 minutes .
