Basic information

Name: Sauteed brook trout with orange

Yield: 4

Categories main dish



 3 Tbs
 2 small
 2 lb
 Rainbow trout fillets
 1/4 c
 1/2 tsp
 1/2 c
 Flour; for dredging Salt Freshly ground pepper
 1 1/2 Tbs
 Lemon juice
 1 cn
 Mandarin oranges; drained
 1 Tbs
 Olive oil
 1 Tbs
 Butter; softened


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.