Wednesday, February 27, 2013

Quick Trout
 with parsley and preserved orange

quick trout with parsley and preserved orange

I like this even better than the slow salmon, it's just sort of more exciting to me to blast a piece of fish for five minutes in an inferno. I also like the way it turns out better, I guess I'm more into crispy than tender. Also it doesn't hurt that it's faster.

I got this technique from chaos in the kitchen's Butter Roasted Salmon, except that I sent the sweetie man out for salmon and he brought back trout. It also was much thinner than what the original recipe called for, so it cooks even faster—all the better, if you ask me. I made this with parsley and preserved orange, but again I'm sure parsley and shallot, or parsley and garlic, would work if you don't have preserved orange.

2 tablespoons olive oil
2 tablespoons butter
6 ounce trout filet, fairly thin
1 tablespoon chopped parsley
1 piece preserved orange

Heat the oven to 500 degrees. Put the oil and butter on a foil-lined baking sheet or in an ovenproof skillet and put it in the oven to melt the butter.

Get a piece of preserved orange from your preserved orange jar and thoroughly rinse it under cold running water. Finely chop the preserved orange, then mince the orange and parsley together to make a paste.

Get the pan out of the oven and lay the trout in the melted butter. Spread the parsley orange paste over the trout, and roast for five minutes. The trout is done if it flakes easily with a fork.

Serve with steamed vegetables. If you roasted the trout in a skillet, you could quick saute some baby spinach and cherry tomatoes in the browned butter for your side vegetables.