trout with orange-saffron sauce & purple cabbage
This is delicious. You can use any type of fish even salmon. Change up the cabbage with what ever greens you like.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- ORANGE-SAFFRON SAUCE
- 1/2 cup white wine, dry
- 1/2 cup orange juice
- 1/2 teaspoon saffron pinched and ground in your fingers
- 1/4 teaspoon sugar
- 1 small shallot diced small
- 1/4 teaspoon salt
- 2 tablespoons butter
- RED CABBAGE
- 2 cups purple cabbage
- 2 tablespoons butter
- - salt and pepper
- TROUT
- 2 large trout fillets skin removed
- 2 tablespoons butter
- - salt and pepper
- - fresh parsley for garnish
How To Make trout with orange-saffron sauce & purple cabbage
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Step 1For 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.
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Step 2For the purple cabbage. Saute in butter for about 5 minutes and season with salt.
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Step 3For 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.
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Step 4To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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