Title: Sauteed Brook Trout with Orange
Categories: Entree Fish
Yield: 4 Servings
| 2 | lb | Rainbow trout fillets |
| 1/4 | c | Milk |
| 1/2 | c | Flour; for dredging Salt Freshly ground pepper |
| 1 | tb | Olive oil |
| 1 | cn | Mandarin oranges; drained |
| 2 | sm | Leeks |
| 1/2 | ts | Thyme |
| 1 1/2 | tb | Lemon juice |
| 3 | tb | Vodka |
| 1 | tb | 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.