Trout on the Bed of Red Wine Onions
Rinse lemon in hot water, pat dry and grate zest. Heat 1 tablespoon of butter in a pan and saute zest briefly, set aside. Cut lemon in half and squeeze juice.
Rinse and pat dry fish fillets, cut into approximately four equal pieces. Peel onions, halve and cut into strips.
Caramelize sugar in a pan until golden yellow, deglaze with red wine and apple juice. Add onions, season with salt and pepper, sprinkle with cinnamon and cumin and simmer until soft, stirring occasionally, for about 10 minutes. Season with lemon juice.
Season trout with salt and pepper. Heat remaining butter in a pan and cook fish until golden brown on each side, about 3-5 minutes per side. Arrange onions on plates, top with fish and sprinkle with lemon juice. Garnish with lemon zest and mint and serve.