Orange Braised Trout With Sauteed Spinach Food

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

TROUT STUFFED WITH GARLIC AND SPINACH

Steps:

• Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
• Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
• Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
• Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.

PANFRIED TROUT WITH SPINACH AND PINE NUTS

Steps:

• Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
• Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
• Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

SAUTEED TROUT WITH ORANGE

Steps:

• 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. Saute? the trout in the olive oil on medium high heat in a heavy skillet, 2 to 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 ¼ inch 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 sautéd trout on warm plates and divide the sauce over the fish portions. Garnish with fresh basil or parsley.

BAKED TROUT WITH SPINACH-BUTTER SAUCE

Steps:

• Preheat the oven to 375° F.
• Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone. Dry with paper towels and season inside and out with salt and freshly ground pepper. Put a lump of butter and a sprig of fennel into the center of each trout. Take a large sheet of aluminum foil and smear a little butter on the center. Put the trout onto the buttered bit and fold over the edges into a papillote shape. Seal well to ensure that none of the juices can escape. Repeat with the other trout. Put the two foil parcels on a baking sheet, making sure they are not touching. Bake in the preheated oven for about 30 minutes.
• Meanwhile, make the spinach-butter sauce. Remove any large stems from the spinach and wash well. Cook in 2 1/2 cups salted boiling water for 4-5 minutes or until just soft and tender. Drain, pressing out every last drop of water, then mince the spinach. Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons. Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce. Stir in the spinach.
• When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce. Put the two parcels on a hot serving dish and bring to the table. Skin the fish and lift the juicy pink flesh onto hot plates. Spoon the spinach-butter sauce over the fish and eat immediately.

HONEY & LEMON TROUT WITH WILTED SPINACH

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
• Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.

ORANGE-BRAISED TROUT WITH SAUTEED SPINACH

Steps:

• Heat oven broiler.
• Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
• Scatter green onions over trout; season with salt and pepper to taste.
• Pour in orange juice and vermouth; sprinkle with dill.
• Heat over high heat to a boil.
• Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
• Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
• Cook until softened, about 2 minutes.
• Add spinach, salt and pepper to taste.
• Toss spinach with tongs until wilted and heated through, about 3 minutes.
• Remove fish to two serving plates.
• Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
• Drizzle sauce around trout and spinach.