Trout with orange saffron sauce

Orange-Saffron Sauce Vegetable and Fish


  1. Create the sauce by boiling the white wine, orange juice, saffron, sugar and shallot in a small cooking pot. Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender. Put it back into the pot and reduce the heat to low. Add salt to taste and keep warm but do not boil it.
  2. Cook vegetables in 2 tablespoons butter or oil over high heat in a large frying pan, stirring constantly until wilted.
  3. Add the splash of water, orange zest and salt and cover the pan. Reduce heat to medium-low and steam the vegetables for 2 minutes. Turn off the heat.
  4. Sear the fish by heating the remaining butter in a saucepan large enough to hold the fish – if you do not have such a pan, put a baking sheet in the oven and turn the oven to 200 ° C, so you keep your fish hot if you do this in batches.
  5. Heat the butter over high heat until it stops foaming. Pat the fish dry with kitchen paper and place skin-side down in the hot butter. Lower the heat to medium-high for a typical trout fillet (like you see in the picture) or medium if you are using a thicker piece of fish.
  6. Let the fish cook undisturbed for 2 minutes, then use a large spoon to the flesh side of the fish, basting with hot butter. Do this for 90 more seconds, then give it a rest. Thin pieces of trout need only this quick basting to cook, but for thicker pieces of fish will be a second or even third round of basting required. When you are finished stringing, salt the meat side. The skin side should lift easily after about 4 to 5 minutes of steady boil. The moment you remove the fish from the heat, salt the skin side.
  7.  To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone’s plate. Top with the greens and then with a piece of fish. Serve immediately.