Real Recipes From Real Home Cooks ®

trout with orange-saffron sauce & purple cabbage

Recipe by
barbara lentz
beulah, MI

This is delicious. You can use any type of fish even salmon. Change up the cabbage with what ever greens you like.

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For trout with orange-saffron sauce & purple cabbage

  • 1/2 c
    white wine, dry
  • 1/2 c
    orange juice
  • 1/2 tsp
    saffron pinched and ground in your fingers
  • 1/4 tsp
  • 1 sm
    shallot diced small
  • 1/4 tsp
  • 2 Tbsp
  • 2 c
    purple cabbage
  • 2 Tbsp
  • salt and pepper
  • 2 lg
    trout fillets skin removed
  • 2 Tbsp
  • salt and pepper
  • fresh parsley for garnish

How To Make trout with orange-saffron sauce & purple cabbage

  • 1
    For the sauce Mix the white wine, orange juice, saffron, sugar and shallot together. Bring to a boil. Cook 5 minutes then remove from heat and place in a food processor and process until smooth. Add back to a pot and add salt and butter and let cook on low until butter is melted and sauce is warm. Don't let it boil remove from heat and keep warm.
  • 2
    For the purple cabbage. Saute in butter for about 5 minutes and season with salt.
  • 3
    For the trout Season with salt and pepper. Heat the butter in a large skillet. Add the trout and sear on both sides. Baste with the butter for about 90 seconds or more depending on how thick the trout is. Remove from heat and let rest 5 minutes.
  • 4
    To serve place some sauce on plate. Add the cabbage then top with the trout. Drizzle a small amount of sauce over the fish and top with parsley.

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