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Trout w/orange beurre blanc
Courtesy Louisiana Culinary Institute, Baton Rouge
Trout fillets with skin attached
seasoned flour (either salt-n-pepper or cajun seasoned)
Heat 2 tbsp olive oil in pan over medium-high heat. Roll a trout fillet in flour to coat, then place in hot pan. Cook 2 minutes on each side. Remove to a warm plate and serve with orange beurre blance sauce (see recipe below).
Orange Beurre Blanc Sauce:
1/2 c white wine
1/4 c apple cider vinegar
1/2 c orange juice
1/2 tsp sugar
salt and pepper to taste
1/2 stick butter
Heat a saute pan over medium heat, add wine, vinegar and juice. Let come to a boil. Add sugar, salt and pepper. Let the sauce reduce over medium heat until there's just enough to coat the bottom of the pan. Remove from heat and whisk in butter, 1 tbsp at a time. (Do this in a separate bowl if you don't want to scratch your pan with the whisk). Whisk until all butter is melted (hold bowl or pan near heat source if sauce starts to cool too quickly or butter doesn't completely melt but don't let butter get too hot - it will break and turn to oil).
Pour sauce over cooked trout and serve immediately.