Sauteed Brook Trout With Orange

* Exported from MasterCook *

SAUTEED BROOK TROUT WITH ORANGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Rainbow trout fillets
1/4 c Milk
1/2 c Flour -- for dredging
-Salt
-Freshly ground pepper
1 tb Olive oil
1 cn Mandarin oranges -- drained
2 sm Leeks
1/2 ts Thyme
1 1/2 tb Lemon juice
3 tb Vodka
1 tb Butter -- softened

Soak the fish briefly in the milk in a flat pan such
as a pie pan. In another pie pan, season the flour
with salt and pepper. Remove the trout from the milk
and dredge the fillets in the flour, shaking to remove
excess flour. Saut‚ the trout in the olive oil on
medium high heat in a heavy skillet, 2-3 minutes per
side until thoroughly cooked. Remove and set aside;
keep warm.
Pour any excess fat from the skillet. Clean and slice
the white parts of the leeks into 1/4" rings,
including only a little of the green section. Place
the orange sections, the leeks, and the thyme in the
skillet and toss briefly just to warm through. The
leeks should not get brown. Stir in the lemon juice,
vodka, and the soft butter. Reduce heat and blend
well. Place the saut‚ed trout on warm plates and
divide the sauce over the fish portions. Garnish with
fresh basil or parsley. Note: The original recipe
called for 2 Tb. olive oil and 2 Tb butter. I cut
both to 1 Tb and it was quite good with half the fat.



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