Trout with Orange-Saffron Sauce & Purple Cabbage

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top



  • 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 small
    shallot diced small
  • 1/4 tsp
  • 2 Tbsp

  • 2 c
    purple cabbage
  • 2 Tbsp
  • ·
    salt and pepper

  • 2 large
    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.

Printable Recipe Card

About Trout with Orange-Saffron Sauce & Purple Cabbage

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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