Sauteed Idaho Brook Trout With Orange
Published February 23, 1993
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 rainbow trout, about ½ pound each, butterflied, with bones, heads and tails removed
¼ cup milk
½ cup all-purpose flour for dredging
Salt and freshly ground pepper to taste
2 tablespoons olive or vegetable oil
24 orange sections with membranes removed
2 tablespoons chopped shallots
4 sprigs fresh lemon thyme, leaves only, or ½ teaspoon dried thyme
1 tablespoon lemon juice
3 tablespoons lemon-flavored vodka, like Absolut Citron
2 tablespoons soft butter
4 sprigs fresh basil or parsley for garnishing
Nutritional analysis per serving (4 servings)
33 grams carbs; 151 milligrams cholesterol; 607 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 6 grams fiber; 980 milligrams sodium; 49 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.
Private Notes
Comments
Really good recipe. I would definitely double the sauce. Used scallions instead of shallots as a personal preference. Put scallions in first for about 2-3 minutes then add other ingredients. Only down side is that keeping the trout warm resulted in the crispness of the fish deteriorating. Next time will put on a tray that has been heating in the oven at a high temp for transferring the fish too.
Curious as to why the title says Brook trout and the recipe calls for rainbow trout , the flesh is ver different.
Simple and really delicious - despite the fact that I have to use margarine (lactose intolerant); had only plain vodka on hand and garnished with cilantro - definitely going to be a keeper!