4 trout fillets
1 sweet orange-zest and juice
Juice of one lemon
300ml/1/2 pint light fish or vegetable stock
2 tbsp redcurrant jelly
Salt & pepper
1/2tsp very finely chopped rosemary leaves 1 large orange-peeled and segmented
Heat the butter in a non-stick frying pan. Lightly season the trout and cook to seal for a minute a side.
Turn the heat down and if the fillet is thick, cover the pan and cook, turning the fish once more, until just done and a fork will slide easily into the flesh.
Remove the trout, cover and keep in a low oven. Add the zest and juice of the orange, lemon juice, stock and rosemary sprigs to the pan.
Bring to the boil, bubble until the liquid is reduced by half. Then take from the heat and remove the rosemary. Add redcurrant jelly and stir until melted returning the pan briefly to the heat if necessary. Season to taste, add the orange segments and chopped rosemary and warm through.
Place a fillet of trout on each plant and spoon a little sauce over. Serve with new potatoes and mange-tout.
Typical Nutritional Information per portion