Скачать или смотреть Trout with blood Orange cream sauce

Fresh trout with shallot and blood orange cream sauce.

2 fresh trout
1/2 shallot
zest and juice of 1 lemon
zest and juice of 1 blood orange
dried thyme
Black pepper
Salt
butter
flour
milk

Well season inside and outside of the trout with salt, black pepper and thyme.
Stuff trout with half of the lemon and orange zest as well as a chunk of orange rind. Reserve half of the zest of the lemon and orange for the cream sauce.
Sear trout over medium high heat
Drizzle approximately 3 Tbsp orange juice and 2 Tbsp lemon juice over trout after flipping.
Add butter and shallot and baste while trout finishes cooking.

Cream sauce is 2:2:1 ratio. butter:flour:milk
Whisk in 2 Tablespoons flour and cook into a light roux. Add 1 cup of milk (more or less depending on how thin or thick you want the sauce) 3 Tbsp orange juice 2 tsp lemon juice, remaining orange and lemon zest and salt and pepper to taste.
Whisk over medium heat until thick and serve.





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