Skillet Trout with Orange & Rosemary
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Skillet Trout with Orange & Rosemary
Trout full of vibrant orange flavour which pairs perfectly with the fragrant rosemary. With skillet seared trout you get a delicious, slightly crisped golden brown exterior and a perfectly fall apart tender interior. Serve with rice or cous cous and fresh summer greens.
You will need...
Code | Product | Pack Size | To serve 4 |
5077 | Olive Oil | 2ltr | 2 Tbsp |
51379 | Frozen Atlantic Trout Supremes-Skin On (140x170gm) | x15 | 4 supremes (defrosted) |
19055 | Chopped Frozen Garlic | 250gm | 2 tsp (add more if preferred) |
22623 | Dried Rosemary | 300gm | 2 tsp |
40818 | Chicken Stock | 800gm | 100ml made up |
6269 | Honey | 454gm | 1 Tbsp |
Plus... 1 tsp orange zest, 2 cups orange juice and 1 tbsp lemon juice |
To make...
- Heat a large saute pan over medium-high heat. Season both sides of trout with salt and pepper. Heat olive oil then add trout and cook until brown on both sides. 3 minutes per side. Remove from pan, leave oil in pan.
- Saute garlic and rosemary then add ½ chicken stock and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice, and honey. Add rest of chicken stock in to modify consistency of sauce in pan.
- Season sauce to taste with salt and pepper then bring to a boil. Allow to boil for 1 minute while stirring. Spoon sauce over trout and serve.