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    Pan-Fried Rainbow Trout Fillets

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    Pan-Fried Rainbow Trout Fillets

    Waitrose English Rainbow Trout come from a dedicated farm in Wiltshire where the fish are kept in low density, traditional gravel ponds. These trout are available whole or filleted from the Fresh Fish Service Counter.

    • Preparation time: 10 minutes, plus 4 hours marinating time
    • Cooking time: 10 minutes
    • Total time: 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 4

    Ingredients

    • 4 Waitrose English Rainbow Trout Fillets each weighing about 175-225g
    • 6 tbsp olive oil
    • 2 small oranges
    • 1 lemon
    • 2 tbsp plain flour
    • 25g butter
    • Pinch of caster sugar
    • 1 pack fresh basil
    • Salt and freshly ground black pepper

    Method

    1. Place the trout fillets in a shallow dish, in a single layer. Pour the olive oil and the juice of 1½ oranges and ½ lemon over the fillets. Cover with clingfilm and marinate in the fridge for 4 hours. Thinly slice the remaining lemon and orange, cover with clingfilm and reserve.
    2. Remove the trout from the marinade and pat dry with kitchen paper. Season and dust lightly with flour. Heat 3 tbsp of the marinade in a large frying pan. Add the trout fillets and fry for 2 minutes on each side, until the trout is just cooked. Transfer to a warmed serving plate and keep warm. Discard any remaining oil in the pan.
    3. Heat the butter and the remaining marinade in the pan for 2-3 minutes, until the butter has melted, then add seasoning and a pinch of sugar to taste. Cook for 2-3 minutes, until slightly reduced. Reserve a few basil leaves for garnish and shred the remaining leaves. Stir the shredded basil into the sauce, then pour over the trout. Garnish with the sliced orange and lemon and reserved basil leaves. Serve with sautéed new potatoes.

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    Cook's tips

    For an elegant finish, use a small sharp knife to remove the peel and white pith from the orange and lemon halves to be used as garnish. Slice thinly before placing on the trout.

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