Rainbow Trout Recipe
cauliflower, blood orange grenobloise
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Ingredients
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Main Ingredients
Grenobloise Sauce
Seasoning
Method
Prepare the Cauliflower
- 1
Steam the Cauliflower
Cut the cauliflower into florets. Steam them for about 10-12 minutes until tender but not mushy.
- 2
Season the Cauliflower
Once steamed, season the cauliflower with salt and pepper to taste. Keep warm until serving.
Prepare the Grenobloise Sauce
- 3
Zest and Juice Blood Oranges
Zest one blood orange and set aside. Juice both blood oranges and strain out seeds.
- 4
Make the Sauce
In a skillet, melt the butter over medium heat. Add capers and blood orange juice. Cook for 3-4 minutes until slightly thickened. Stir in chopped parsley and lemon juice before removing from heat.
Cook the Trout
- 5
Season the Trout
Season the rainbow trout fillets with salt and black pepper on both sides.
- 6
Cook the Trout
In a large skillet, heat olive oil over medium-high heat. Add the trout fillets, skin-side down, and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes until the trout is cooked through and flakes easily.
Plate the Dish
- 7
Serve
On each plate, place a portion of steamed cauliflower, top with cooked trout, and drizzle with the blood orange grenobloise sauce. Garnish with blood orange zest for an extra touch.