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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...

  1. 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.
  2. 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.
  3. 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.

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