Pan-seared rainbow trout with sautéed Swiss chard and orange saffron sauce

Posted on 05 September 2012

Thinking of ways to use up the stash of oranges at home. Most of the time our 4-year-old just gobbles them up since he learned to peel them on his own. And then other times Jem makes the favourite orange fennel salad (if we happen to have fennel lying about) or some other salad spontaneously thrown together. Or we make orange juice. Then again sometimes he gets inspired to be this creative with the fruit. I love how he rarely ever gets lazy in the kitchen.

PAN-SEARED RAINBOW TROUT WITH SAUTéED SWISS CHARD AND ORANGE SAFFRON SAUCE

First, make the orange saffron sauce:

2 tbsp white wine
juice from 2 oranges
pinch of saffron
1 shallot, diced
1/4 cup chilled butter, cubed

In a small sauce pot on medium heat, combine white wine, orange juice, saffron, and shallot. Reduce until it has a syrupy consistency. Turn heat down to low.

Add butter gradually, one cube at a time. (Whisk each cube of butter with the sauce until it dissolves before putting another cube in.) Sauce should be silky when done. Set aside.

Next, pan-sear the rainbow trout:

1 fillet of rainbow trout, scaled and scored and cut in half
1 tbsp canola oil
kosher salt to taste

Lightly season fish with salt on both sides. Preheat a medium-sized nonstick pan before adding the oil. Sear fish, skin side down. Gently hold the fish down for about 30 seconds to prevent it from curling up and to sear it evenly. Continue searing for about 4 minutes or until edges are browned, then flip over and sear the flesh side for about a minute or two. (Note: Searing time may depend on the thickness of the fish.)

Then sauté the Swiss chard:

1/2 tsp canola oil
1 tsp butter
1/2 bulb Spanish onion, sliced
1/8 tsp garlic, minced
6 stalks green Swiss chard, washed and stemmed
1/4 tsp lemon juice
pinch of nutmeg
kosher salt and pepper

Preheat a pan over medium heat, add oil and butter. Sauté onions until translucent. Add garlic, Swiss chard, lemon juice, and nutmeg. Season with salt and pepper to taste. Sauté for about 2 to 3 minutes or until chard is wilted.

Plate as you wish. 1 serving.


2 responses to Pan-seared rainbow trout with sautéed Swiss chard and orange saffron sauce

  • Mitz says:

    Richard’s not a fan of fish dishes but he liked this a lot!

  • Cathy says:

    Grabe, fine dining right in your own home!!!!!!

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