Sauteed Trout With Orange Recipes

SAUTEED IDAHO BROOK TROUT WITH ORANGE

Steps:

• Place the trout in a large pan and pour in the milk. Spread the flour over a flat dish and season with salt and pepper. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
• Heat the oil in a large nonstick skillet or black steel pan over high heat. Add the trout, flat side down, for about 3 minutes, or until lightly browned. Turn and saute for another 2 minutes or until fully cooked. Remove and set aside. Keep warm.
• Pour off the excess fat from the pan. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through. Do not brown the shallots. Stir in the lemon juice, the vodka and the soft butter. Blend well.
• To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

ORANGE-BRAISED TROUT WITH SAUTEED SPINACH

Steps:

• Heat oven broiler.
• Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
• Scatter green onions over trout; season with salt and pepper to taste.
• Pour in orange juice and vermouth; sprinkle with dill.
• Heat over high heat to a boil.
• Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
• Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
• Cook until softened, about 2 minutes.
• Add spinach, salt and pepper to taste.
• Toss spinach with tongs until wilted and heated through, about 3 minutes.
• Remove fish to two serving plates.
• Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
• Drizzle sauce around trout and spinach.

CARAMELISED ORANGE AND GINGER BUTTER TROUT

Steps:

• Grate the zest and squeeze the juice from 1 navel orange.
• Take about a 1 ½ inch square hunk of fresh root ginger and slice it thinly and then chop it fairly finely.
• Melt a teaspoon of the butter in a wok or pan.
• Then put the orange zest, juice, and the chopped ginger into the wok - or pan, with the melted butter.
• Turn the heat up, but watch and stir it carefully - so that it doesn't burn but the ginger cooks properly. About 3 to 5 minutes.
• At the last minute, when it all looks nicely cooked add about half a teaspoon of suger, and stir that in,
• Take off the heat as soon as the sugar has combined properly - i.e. no longer crunchy.
• Cool the result in a plastic container in the fridge.
• Then add about 2 to 3 tablespoons of cold butter, mix it well in and put it in the freezer to hurry the solidifying for no more than an hour, or leave overnight in the fridge if you have the time.
• Cut 2 large slits in a tail fillet of Loch Etive Trout, then stuff the butter into the slits in the fish. Sprinkle the fish with sea salt and freshly ground black or rainbow pepper. Rainbow peppercorns are a mixture of Black Peppercorns, White Peppercorns, Pimento, Green Peppercorns and Pink Peppercorns - and makes for a milder, almost fruity taste compared to Black Peppercorns alone. (A tail fillet of Salmon or a whole small Sea Bass can replace the Trout.).
• Cook the fish in foil in the oven at 200 degrees C for 25 to 30 minutes depending on your oven.
• This serves 1 person as a main meal, try it served with baby leeks and baby corn cobs microwaved in lemon flavoured olive oil with wild black onion seeds and cumin seeds and salt and pepper. And maybe some noodles.
• Or multiply the number of fish for each person and serve at a dinner party.
• This amount of the caramelised butter will fill 4 fish.