Boneless Idaho Trout With Orange, Clove, Cinnamon, And Wuwei Tea
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
58
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tsp
Orange (diced candied)1 sprig
Thyme1
Salt1 tbsp
Creme Fraiche1 tbsp
Butter30 g
Olive Oil1 medium
Onion (medium dice)280 g
Red WineDirections:
1
In a medium saucepan bring salted water to a roiling boil; add cabbage
2
Cook until tender, 5 to 7 minutes
3
Shock in ice water and drain
4
In a medium size saucepan add cabbage and heat remaining ingredients together
5
Season and serve
6
; Melt butter with olive oil
7
Add vegetables and cook for 8 minutes over high heat
8
Add wine, thyme and reduce by half
9
Add veal stock and reduce until sauce-like consistency
10
Steep tea in sauce for 5 minutes
11
Strain through chinois and serve
12
Trout: Lightly season the inside of the trout with all the spices, herbs, tea, and orange
13
Close the trout and lightly press on the fish
14
(This will help to keep the fish sealed while cooking
15
) Heat butter and oil in a saute pan and when smoking hot, place trout in pan
16
Cook until golden brown on both sides, 3 to 4 minutes
17
Remove from pan and cut into 3 even pieces
18
Spoon a little of the warm cabbage salad in the middle of warm dinner plates
19
Arrange the pieces of trout around cabbage and spoon some of the sauce around the plate and garnish in the center with chervil
20
Serve