Whole Trout with Apple Mustard

As seen on A Chef's Life

Watch the whole episode here.


4 whole rainbow trout

⅓ cup extra virgin olive oil, divided

20 turns of the pepper mill or scant

1 teaspoons black pepper

1 tablespoon salt

1 lemon, sliced thin

4 sprigs sage

4 sprigs rosemary

⅔ cup Apple Mustard

Apple Mustard

1 ½ pounds apples, diced, skin and core intact (6 cups)

2 yellow onions, diced½ small orange, sliced thin, seeds removed

1 cup apple cider

1 cup water

1 ½ cups dark brown sugar

⅓ cup smooth Dijon mustard

⅓ cup cider vinegar