GRILLED TROUT WITH ORANGE AND SAFFRON SAUCE
A creamy citrus and saffron sauce adds a lovely subtle tangy but indulgent flavour to the delicious trout.
Another beautiful recipe by Sian @recipebreakout
Serves 2
Ingredients:
2 Fillet portions of fresh ChalkStream® trout 130g each
150g of basmati rice
A small bunch of long leaf spinach
A nob of butter
200ml of cream or crème fraiche
The juice of one orange
A squeeze of lemon juice
A pinch of saffron
Method
In a small jug pour a few drops of hot water in with the saffron along with the lemon juice. Melt the butter and gently sauté the spinach for a few minutes until wilting, before adding the cream, orange juice and the saffron/lemon juice. Season to taste, bring to a simmer and take off the heat.
Brush the trout with olive oil, season well and pop under a moderate grill skin side up for 5-7 minutes until just cooked through. Warm through the sauce and serve with everything on individual plates.
