Search
by Ingredient

Cold Trout in Orange Marinade

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by allison

YIELD

6 servings

PREP

30 min

COOK

20 min

READY

8 hrs

Ingredients

3 3
EACH EACH TROUT
3/4 pounds each, gutted and scaled but with heads and tails left on *
½ 118
½ 118
CUP ML ALL-PURPOSE FLOUR
spread on a plate
2 3E+1
TABLESPOONS ML ONIONS
chopped very fine
1 237
CUP ML VERMOUTH
dry, white, italian *
2 3E+1
TABLESPOONS ML ORANGE ZEST
using only the rind not the pith
½ 118
CUP ML ORANGE JUICE
freshly squeezed
1 1
X X LEMON
juice of 1, freshly squeezed *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
1 ½ 23
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Wash the gutted, scaled fish in cold water and pat thoroughly dry with paper towels.

Put the oil in a skillet and turn on the heat to medium.

When the oil is hot, lightly dredge both sides of the fish in flour and slip into the skillet.

Don’t overcrowd the pan; if all the fish does not fit loosely at one time, cook it in batches, dredging it in flour only at the moment you are ready to put it into the pan.

Brown the fish well on one side, then turn it and do the other, the second.

Using a slotted spatula or spoon, transfer the fish when browned to a deep serving dish broad or long enough to accommodate all of it without overlapping.

Do not pour out the oil in the skillet.

With a well-sharpened knife, make two or three diagonal cuts on both sides of the fish.

Be careful not to tear the skin, and avoid cutting into the flesh.

Put the chopped onion into the skillet that still contains the oil in which you cooked the fish.

Turn on the heat to medium and cook the onion until it becomes colored a pale gold.

Add the vermouth and the orange peel.

Let the vermouth bubble gently for about 30 seconds, stir, then add the orange juice, lemon juice, salt, and a few grindings of pepper.

Let everything bubble for about half a minute, stirring two or three times.

Add the chopped parsley, stir once or twice, then pour the entire contents of the skillet over the fish in the serving dish.

Allow the fish to steep in its marinade at room temperature for at least 6 hours before refirgerating.

Plan to serve the fish no sooner than the following day.

Do serve it within 3 days at the latest to enjoy its flavor at its freshest.

Take it out of the refrigerator at least 2 hours before bringing to the table to allow it to come to room temperature.

Before serving, garnish it, if you like, with fresh slices of orange.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

This recipe is from Marcella Hazen's "Essentials of Classic Italian Cooking."

 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 209 78% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 18%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
 

    Email this recipe