Trout With Oranges Recipe

Summary

Health IndexHealthyCuisine
Interest Group

Ingredients

 Oranges2
 Chopped shallot1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste
 Dried thyme1⁄4 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Butter2 Tablespoon
 Trout4
 Cornstarch1 Teaspoon (Cornflour)
 Vinegar1 Teaspoon
 Sour cream1⁄3 Cup (5.33 tbs) (Creme Fraiche)
 Egg yolk1

Nutrition Facts

Serving size: Complete recipe

Calories 2038 Calories from Fat 932

% Daily Value*

Total Fat 104 g160.6%

Saturated Fat 36.3 g181.3%

Trans Fat 0 g

Cholesterol 815.6 mg

Sodium 960.2 mg40%

Total Carbohydrates 72 g24.1%

Dietary Fiber 8.8 g35.3%

Sugars 31.9 g

Protein 199 g398.1%

Vitamin A 89.6% Vitamin C 269.1%

Calcium 72.8% Iron 103%

*Based on a 2000 Calorie diet

Directions

Scrub one orange very carefully in plenty of soapy water.
Rinse under cold running water until all traces of soap are removed.
Using a vegetable peeler or sharp knife, remove the orange zest (peel), taking care not to peel any of the white pith.
Sprinkle salt and pepper into the base of an oval dish.
Put the chopped shallot into the dish.
Sprinkle with the orange zest (peel) and ground black pepper.
Add the butter and cook in the microwave oven for 2 minutes on HIGH.
Rinse the trout under plenty of cold running water and pat dry on kitchen paper.
Season inside with salt and pepper.
Arrange the trout in the dish on top of the shallot mixture.
Cover and microwave on HIGH for 6 minutes.
Rinse the second orange and pat dry on kitchen paper.
Cut 4 slices in the middle of the fruit where it is thickest.
Squeeze the first orange to obtain the juice.
When the trout are cooked, drain, remove the skin and transfer to a serving dish.
Cover with aluminum (aluminium) foil to keep warm.
Pour the cooking liquid into a bowl.
Mix the cornstarch (cornflour) with 1 teaspoon of orange juice, stirring until smooth.
Add the remaining orange juice and the vinegar.
Pour into a bowl and whisk.
Cook for 1 minute on HIGH.
Whisk again.
Stir in the sour cream (creme fraiche) and the egg yolk, stir well and return to the oven for 1 minute.
Whisk again.
Pour the sauce over the trout.
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