Sautéed Trout with Oranges and Dill

By á-717

Today moist trout is farmed, making the flesh quite pink in colour. Wild trout have a white flesh. Salmon trout are large versions of farmed rainbow trout. Leave their skin on for frying.

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 1 tbsp (15 mL) butter
• ½ cup (125 mL) cornmeal
• 4 trout fillets, 4 oz (125 g) each
• Salt and freshly ground pepper
• Sauce
• ½ cup (125 mL) orange juice
• ¼ cup (50 mL) dry white wine
• ¼ cup (50 mL) butter
• 2 tbsp (25 mL) chopped fresh dill

Details

Servings 2

Preparation

Step 1

1. Heat oil and butter in skillet on medium heat. Dust fillets with cornmeal. Season well with salt and pepper. Add to pan and cook 3 minutes a side or until golden brown on each side. Remove from skillet, wipe out pan and add orange juice and white wine. Bring to boil, and reduce until syrupy, about 3 to 5 minutes.

2. Turn heat to low and whisk in butter and dill. Place trout on plates and top with sauce.