Trout with orange marmalade sauce
Just as there are places, songs, or books that remind you of something or someone, there are also foods that evoke specific moments or past experiences. That’s what happens to me with trout. Every time I hear its name or see it somewhere, I picture my father’s hometown in the Sierra de Gredos. Back then, there were plenty in the river pool, and some people would fish them in their free time.
But beyond the village and its river pool, trout is a nutritious semi-fatty fish, a staple ingredient in many diets due to its low fat content. It can sometimes be a bit dry if simply grilled or baked, so I decided to try it with this marmalade sauce, which enhances its flavor and gives it a slightly more exotic touch.
Ingredients for 2 people
2 trout fillets
2 tablespoons bitter orange marmalade with pieces
2 tablespoons white wine
1 tablespoon mustard
1 tablespoon olive oil
1 teaspoon poppy seeds
1 teaspoon honey
1/2 teaspoon ground ginger
1 handful of sliced almonds
Salt
Preparation
Toast the almonds in a pan over low heat, stirring frequently with a wooden spoon so they don’t burn.
In a small saucepan, mix the marmalade, wine, mustard, olive oil, poppy seeds, ginger, and honey. Bring it to a boil, stirring occasionally.
Add the toasted almonds to the mixture, stir, and remove from the heat.
In a pan, cook the trout fillets on a griddle, turning once (about 2 minutes per side depending on thickness) so they stay juicy.
Place the trout on a plate and pour the sauce over it just before serving.
Notes
If you don’t want the sauce to be too sweet (just with the flavor from the bitter orange marmalade), skip the teaspoon of honey.
You can use this same sauce with salmon or any other oily fish—it pairs very well with them.