Sauteed Idaho Brook Trout With Orange Food

BONELESS IDAHO TROUT WITH ORANGE, CLOVE, CINNAMON, AND WUWEI TEA

Steps:

• In a medium saucepan bring salted water to a roiling boil; add cabbage. Cook until tender, 5 to 7 minutes. Shock in ice water and drain. In a medium size saucepan add cabbage and heat remaining ingredients together. Season and serve.;
• Melt butter with olive oil. Add vegetables and cook for 8 minutes over high heat. Add wine, thyme and reduce by half. Add veal stock and reduce until sauce-like consistency. Steep tea in sauce for 5 minutes. Strain through chinois and serve.
• Trout: Lightly season the inside of the trout with all the spices, herbs, tea, and orange.
• Close the trout and lightly press on the fish. (This will help to keep the fish sealed while cooking.) Heat butter and oil in a saute pan and when smoking hot, place trout in pan.
• Cook until golden brown on both sides, 3 to 4 minutes. Remove from pan and cut into 3 even pieces. Spoon a little of the warm cabbage salad in the middle of warm dinner plates. Arrange the pieces of trout around cabbage and spoon some of the sauce around the plate and garnish in the center with chervil. Serve.

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.

BROOK TROUT AND FIDDLEHEADS

Steps:

• Boil 6 cups of water in a large sauce pan.
• Add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
• Meanwhile, place bacon strips in a large cold cast iron fry pan.
• On medium-low heat, cook bacon until crisp.
• Crumble bacon and set aside.
• Remove bacon grease from pan and save.
• Clean cast iron pan thoroughly.
• Set aside.
• Place flour in a bag.
• Place washed trout in the bag 2 at a time and shake until fish are coated in flour.
• Place cast iron fry pan over medium heat.
• Add bacon grease and heat for 30 sec.
• Add trout and cook one one side for three minutes until crisp.
• Turn and cook other side for three minutes.
• Drain fiddleheads.
• Place trout on a hot platter and serve.
• Serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
• A great meal with a loaf of peasant bread and a pot of hot tea.

SAUTEED IDAHO BROOK TROUT WITH ORANGE

Steps:

• Place the trout in a large pan and pour in the milk. Spread the flour over a flat dish and season with salt and pepper. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
• Heat the oil in a large nonstick skillet or black steel pan over high heat. Add the trout, flat side down, for about 3 minutes, or until lightly browned. Turn and saute for another 2 minutes or until fully cooked. Remove and set aside. Keep warm.
• Pour off the excess fat from the pan. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through. Do not brown the shallots. Stir in the lemon juice, the vodka and the soft butter. Blend well.
• To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.