Pan-fried Trout with Orange Butter Sauce and Crushed Buttered Potatoes

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ chicken stock
• 100g/3½oz Anya potatoes
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 rainbow trout
• 1 tbsp plain flour
• 1 tbsp olive oil
• 1 tbsp butter
• ¼ Romero pepper
• 3 oranges
• 1 tsp caster sugar
• ½ tsp salt
• 30ml/1fl oz double cream
• 25g/1oz butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the Anya potatoes in a pan of boiling water with a pinch of the salt and cook for 15 to 20 minutes until tender. Drain well.

2. Meanwhile, use a peeler to remove the peel of one orange in thin strips, then juice all three oranges. Finely chop the Romero pepper.

3. In a small pan, combine the half cup of chicken stock, the orange juice, the orange strips and the caster sugar. Simmer over medium heat for about 8 minutes until reduced by half. Stir in the double cream and simmer 2 minutes more. Keep warm.

4. Season the trout inside and out with salt and black pepper, then dust lightly with the plain flour, shaking off any excess.

5. Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Fry the trout skin side down for 4 minutes, pressing gently with a spatula, then turn and cook 3 minutes more until the flesh is opaque and flakes easily. The thickest part must reach 145°F (63°C).

6. Remove the sauce from the heat and whisk in the 25g butter a piece at a time. Stir in the chopped Romero pepper and keep warm.

7. Return the drained potatoes to the pan with the 1 tablespoon butter, 2 tablespoons olive oil, the chopped parsley and dill. Crush them roughly with a fork and season with salt and black pepper.

8. Spoon the crushed potatoes onto a plate, lay the trout on top, spoon the orange butter sauce over and serve.