Trout with Orange Saffron Sauce

This dish is pretty simple, although it looks pretty fancy. It’s simply seared fish, a very simple sauce, and greens cooked in butter. Once you make this recipe a second or third time, it will come together in less than 30 minutes and will impress your friends.

Trout with Orange-Saffron Sauce & Spring Greens

Hank Shaw, 2017 | Photo by Holly A. Heyser

This dish is pretty simple, although it looks pretty fancy. It's simply seared fish, a very simple sauce, and greens cooked in butter. Once you make this recipe a second or third time, it will come together in less than 30 minutes and will impress your friends.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

Orange Saffron Sauce

• 1/2 Cup White Wine
• 1/2 Cup Orange Juice
• 1 Pinch Nomad Pure Spanish Saffron Threads
• 1 Pinch Nomad Coconut Palm Sugar
• 1 Shallot Minced
• Nomad Fleur de Sel Sea Salt To Taste
• 2 tbsp Unsalted Butter

Fish & Greens

• 1-1/2 Lbs Tender Baby Spinach
• 5 tbsp Nomad Extra Virgin Olive Oil
• 3 tbsp Water
• Zest of 1 Orange
• Nomad Fleur de Sel Sea Salt To Taste
• 1-1/2 Lbs Trout or Salmon Fillets
• Nomad Rose Petals to Garnish Optional

Instructions

 

Orange Saffron Sauce

• Make the sauce by bringing the white wine, orange juice, Nomad Saffron Threads, sugar and shallot to a boil in a small pot. Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender. Return it to the pot and turn the heat to low.

  Add salt to taste and keep warm, but don't boil it.

Fish & Greens

• Cook in the greens in 2 tablespoons of butter or oil over high heat in a large saute pan, stirring constantly until they wilt. Add the splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes.

  Turn off the heat.
• Sear the fish by heating the remaining butter in a pan large enough to hold the fish. Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical trout fillet or to medium if you are working with a thicker piece of fish.
• Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Do this constantly for 90 seconds, then give it a rest. Thin pieces of trout will only need this quick basting to cook through, but thicker pieces of fish will need a second or even third round of basting. When you are done basting, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.
• To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone's plate. Top with the greens and then with a piece of fish. Garnish with Nomad Rose Petals.

  Serve at once.

Notes

A word on the fish. We like this with trout, which is mild and a little fatty. But you could use salmon, or any fish where you would eat the skin. You can do this with skinless pieces of fish as well.

Keyword Fish, Saffron