CARAMELISED ORANGE AND GINGER BUTTER TROUT
A flavouring for fish: Loch Etive Trout, Salmon or Sea Bass. This works best in my opinion with the large Loch Trout, rather than Rainbow Trout, but if using Rainbow - use the whole fish as you would with Sea Bass.
Provided by FranOnTheEdge
Categories Savory
Time 1h
Yield 1-4 serving(s)
Number Of Ingredients 7
Steps:
- Grate the zest and squeeze the juice from 1 navel orange.
- Take about a 1 ½ inch square hunk of fresh root ginger and slice it thinly and then chop it fairly finely.
- Melt a teaspoon of the butter in a wok or pan.
- Then put the orange zest, juice, and the chopped ginger into the wok - or pan, with the melted butter.
- Turn the heat up, but watch and stir it carefully - so that it doesn't burn but the ginger cooks properly. About 3 to 5 minutes.
- At the last minute, when it all looks nicely cooked add about half a teaspoon of suger, and stir that in,
- Take off the heat as soon as the sugar has combined properly - i.e. no longer crunchy.
- Cool the result in a plastic container in the fridge.
- Then add about 2 to 3 tablespoons of cold butter, mix it well in and put it in the freezer to hurry the solidifying for no more than an hour, or leave overnight in the fridge if you have the time.
- Cut 2 large slits in a tail fillet of Loch Etive Trout, then stuff the butter into the slits in the fish. Sprinkle the fish with sea salt and freshly ground black or rainbow pepper. Rainbow peppercorns are a mixture of Black Peppercorns, White Peppercorns, Pimento, Green Peppercorns and Pink Peppercorns - and makes for a milder, almost fruity taste compared to Black Peppercorns alone. (A tail fillet of Salmon or a whole small Sea Bass can replace the Trout.).
- Cook the fish in foil in the oven at 200 degrees C for 25 to 30 minutes depending on your oven.
- This serves 1 person as a main meal, try it served with baby leeks and baby corn cobs microwaved in lemon flavoured olive oil with wild black onion seeds and cumin seeds and salt and pepper. And maybe some noodles.
- Or multiply the number of fish for each person and serve at a dinner party.
- This amount of the caramelised butter will fill 4 fish.
Nutrition Facts : Calories 725.1, Fat 56.8, SaturatedFat 31.1, Cholesterol 213.8, Sodium 1071.1, Carbohydrate 21.5, Fiber 3.8, Sugar 14.1, Protein 34.9
CARAMELIZED ORANGES
Another splendid recipe from Ontario's Liquor Control Board. This reads long ... but is essentialy only 2 steps ... is easy to prepare in advance ... and each orange looks wonderful in its own glass dessert bowl. (I did this with clemantines and served them with a dollop of whipped cream on the side.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
- (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
- Continue to boil.
- Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
- Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
- Return pan to the heat and continue stirring to dissolve the caramel in the water.
- Set aside to cool.
- Peel all the oranges, setting the peel of one aside.
- (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
- Chill well.
- Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
- Refresh in cold water and drain.
- Sprinkle half the cooked zest over the oranges in the bowl and stir.
- Serve each chilled orange with the sauce and garnish with additional zest.
- Serves 6.
Nutrition Facts : Calories 190.6, Fat 0.2, Sodium 0.6, Carbohydrate 48.7, Fiber 3.1, Sugar 45.5, Protein 1.2
CARAMEL & ORANGE MOUSSES
This festive dessert makes the perfect end to a buffet party, and it can be made ahead too
Provided by Sara Buenfeld
Categories Buffet, Dessert
Time 3h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
- Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
- Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.
- A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.
Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.16 milligram of sodium
VIETNAMESE CARAMEL TROUT
A caramel base balances out the hot and salty ingredients of this Asian-inspired one-pan fish dish for two
Provided by Barney Desmazery
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.
- Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.9 milligram of sodium
More about "caramelised orange and ginger butter trout recipes"
ORANGE GLAZED GRILLED STEELHEAD TROUT OR SALMON
From olgasflavorfactory.com
5/5 (2)Category Main CourseServings 4Total Time 40 mins
- Meanwhile, tear off/cut off a rectangular piece of heavy duty aluminum foil so that it is several inches bigger on all sides than the fillet that you will be grilling. Crimp the edges of the foil, creating your own “rimmed baking sheet”. This will keep your salmon from sticking to the grill and is such an easy way to transfer it on and off the grill, but at the same time get a great grilled flavor.
- Season the fish with salt and ground black pepper. You can use either steelhead trout or salmon. I was using steelhead trout when these pictures were taken, but both types of fish work equally well. You can also use any size fillet, there is enough glaze for a large fillet, or you can make a smaller fillet and not use all the glaze, serving the remaining glaze on the side, if you’d like.
- Brush it with about 1/2 – 1 Tablespoon of olive oil, depending on the size of your fillet (you can use any oil that you like). Place the seasoned fish on the hot grill, reducing the heat to medium high.
RICE-CRUSTED TROUT WITH BROWN BUTTER AND MANDARIN …
From jamesbeard.org
EASY BAKED OCEAN TROUT FILLETS WITH BLOOD ORANGE …
From bellyrumbles.com
GINGER CARAMELS - I AM BAKER
From iambaker.net
GRILLED TROUT AMANDINE WITH ORANGE-BUTTER SAUCE
From freshfishkitchen.com
CITRUS AND GINGER SALMON TROUT | METRO
From metro.ca
4/5 (4)Total Time 30 minsServings 4
ORANGE TROUT WITH GARLIC, GINGER, AND SESAME - BOIS DE JASMIN
From boisdejasmin.com
Reviews 67Estimated Reading Time 3 mins
ONE-PAN GINGER-ORANGE GLAZED TROUT WITH VEGETABLES
From thesecretingredientis.com
Servings 2Total Time 25 minsEstimated Reading Time 3 mins
CARAMELISED ORANGE AND GINGER BUTTER TROUT RECIPE
From pinterest.com
PAN SEARED TROUT RECIPE WITH AN ORANGE PECAN SAUCE
From wickedspatula.com
WHOLE RAINBOW TROUT RECIPE WITH SOY-CITRUS - SAVOR THE BEST
From savorthebest.com
PECAN-CRUSTED TROUT WITH ORANGE-ROSEMARY BUTTER SAUCE
From epicurious.com
CARAMELIZED ORANGES | THE SPLENDID TABLE
From splendidtable.org
MARINATED GINGER TROUT WITH COUSCOUS RECIPE - BBC FOOD
From bbc.co.uk
STEAMED TROUT WITH ORANGE & GINGER RECIPE - IFOOD.TV
From ifood.tv
GINGER ROOT AND TROUT RECIPES - SUPERCOOK
From supercook.com
CARAMELISED ORANGE AND GINGER BUTTER TROUT RECIPE
From pinterest.com
CARAMELISED ORANGE CREME CARAMELS | DONNA HAY
From donnahay.com.au
CITRUS & HERB OCEAN TROUT WITH GINGER BRAISED BUK CHOY
From taste.com.au
You'll also love