Crispy-skinned rainbow trout on a bed of orange-infused carrots with a hint of tarragon.

This recipe combines the delicate taste of rainbow trout with the refreshing flavors of oranges, tarragon, and carrots. The crispy skin of the fish complements the tender carrots perfectly, creating a harmonious and elegant dish that is sure to impress.

Zutaten

• 2 rainbow trouts, gutted and scaled
• 2 oranges
• 4 carrots, peeled and thinly sliced
• 1 bunch of fresh tarragon
• 4 tbsp olive oil
• Salt and pepper to taste

Zubereitung

1. Preheat the oven to 180°C.
2. Zest and juice one orange, and slice the other orange.
3. Place the sliced carrots in a baking dish and drizzle with 2 tbsp of olive oil, orange zest, and juice. Season with salt and pepper.
4. Bake the carrots in the oven for 20 minutes.
5. Meanwhile, score the skin of the trouts and season with salt and pepper.
6. Heat the remaining olive oil in a skillet over medium-high heat. Sear the trouts skin-side down for 3-4 minutes until crispy.
7. Flip the trouts and cook for another 2-3 minutes until cooked through.
8. Remove the trouts from the skillet and set aside.
9. Add tarragon to the skillet and sauté for 1-2 minutes.
10. To serve, place the roasted carrots on a plate, top with the trouts, orange slices, and tarragon.
11. Drizzle any remaining pan juices over the dish and serve hot.

Interessante Information