Grilled trout with sour orange jam sauce

The same way that there are places, songs or books that reminds you to something or someone, there are ingredients that bring to mind specific situations or past experiences. Something like that happens to me with trout. Every time I hear its name or see it somewhere, I have in mind images of my father’s village, in Sierra de Gredos (Ávila). When I was a child in the river swimming pool there were many trouts, and some people used to go fishing for them.

But apart from the village and its swimming pool, trout is a semi-fat fish very nutritious, star ingredient of many diets due to its low fat content. Sometimes it can be a bit dry if only fried or roasted, and that is why I have decided to try it with this sauce, which highlights its flavor and provides it an exotic touch.

Ingredients for 2 people

2 trout steaks
2 tablespoons of bitter orange marmalade (with little pieces)
2 tablespoons of white wine
1 tablespoon of mustard
1 tablespoon of olive oil
1 teaspoon of poppy seed
1 teaspoon of honey
½ teaspoon of grinded ginger
1 handful of sliced almonds
Salt

Directions

Toast almonds in a skillet to low heat, and stir it frequently with a wooden spoon so that they are not burnt.

In a small saucepan, mix marmalade, wine, mustard, olive oil, poppy seeds, ginger and honey. Heat it until it boils and stir from time to time.

Add toasted almonds, mix and take it out from heat.

Fry lightly trout steaks in a skillet with a trickle of oil (for about 2 minutes each side, depending on the thickness) so that they are juicy.

Put trout in a plate and cover with sauce before eating.

To be considered

If you do not want the sauce to be very sweet (only with the sweet from the bitter orange marmalade), do not add the teaspoon of honey.

You can also use this sauce with salmon or with any other blue fish, it goes well with them.

Tags: almond, ginger, mustard, orange, fish, poppy seeds, trout, wine