2 lb rainbow trout fillets
1/4 cup milk
1/2 cup flour, for dredging salt freshly
1 tbsp olive oil
1 can mandarin oranges, drained
2 small leeks
1/2 tsp thyme
1 1/2 tbsp lemon juice
3 tbsp vodka
1 tbsp butter, softened
A Recipe for
Sauteed Brook Trout With Orange
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This is a recipe for Sauteed Brook Trout With Orange from the recipe cookbook of Recipes-to-go (Meal)
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Soak the fish briefly in the milk in a flat pan such as a pie pan. In
another pie pan, season the flour with salt and pepper. Remove the
trout from the milk and dredge the fillets in the flour, shaking to
remove excess flour. Saut‚ the trout in the olive oil on medium high
heat in a heavy skillet, 2-3 minutes per side until thoroughly
cooked. Remove and set aside; keep warm. Pour any excess fat from the
skillet. Clean and slice the white parts of the leeks into 1/4"
rings, including only a little of the green section. Place the orange
sections, the leeks, and the thyme in the skillet and toss briefly
just to warm through. The leeks should not get brown. Stir in the
lemon juice, vodka, and the soft butter. Reduce heat and blend well.
Place the saut‚ed trout on warm plates and divide the sauce over the
fish portions. Garnish with fresh basil or parsley. Note: The
original recipe called for 2 Tb. olive oil and 2 tb butter. I cut
both to 1 Tb and it was quite good with half the fat.
Serves: 4
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