Orange Trout Steaks

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:20 minutes Difficulty:2

Ingrediants:

1 medium-sized trout, gutted, gilled and headed
100 grams butter
2 tablespoons plain flour
½ teaspoon ground ginger
1 cup orange juice, freshly squeezed
½ cup raisins
Sea salt and ground pepper, to taste

Directions:

Steak the trout into 2.5-cm-wide pieces.
Season the steaks with salt and pepper.
Heat butter in a large pan and brown the steaks, remove and drain.
Add ginger and flour to pan, to form paste.
When it starts to bubble, add orange juice gradually.
Stir until mixture thickens, add raisins.
Place steaks back in sauce and cook for 4-5 minutes, turning once.
Alternatively, place fish steaks and mixture in shallow ovenproof dish.
Cover and bake at 180°C for 15 minutes.
Serve on rice with a green salad.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.