Trout fillet with orange sauce

Ingredients

Trout (fillet) 2

Orange 1

Dry white wine 200 ml

Butter 50 g

Flour

Salt

For the sauce:

Onion 1

Tomato 1

Carrot 1

Basil

Salt

Carefully separate the fish fillets from the bones, leaving the skin on. Reserve the bones and head for the broth. Roughly chop the vegetables for the broth. Pour boiling water over the vegetables, fish bones, and heads, covering them by 2 cm. Season with salt. Simmer uncovered for about an hour.

Pour flour into a flat plate and lightly season with salt. Dredge the trout fillets in the flour, shaking off any excess. In a large frying pan, melt the butter and fry the trout on both sides (about 3 minutes per side) over high heat. Drain the juices. Pour the wine, orange juice, and stock into the pan, then add the thinly sliced zest.

Simmer over high heat for about 5 minutes, then add the drained juices.

To serve, pour the sauce over the trout fillet and garnish with orange slices. Boiled potatoes can be served as a side dish.

Enjoy!