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Today moist trout is farmed, making the flesh quite pink in colour. Wild trout have a white flesh. Salmon trout are large versions of farmed rainbow trout. Leave their skin on for frying.
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) butter
½ cup (125 mL) cornmeal
4 trout fillets, 4 oz (125 g) each
Salt and freshly ground pepper
Sauce
½ cup (125 mL) orange juice
¼ cup (50 mL) dry white wine
¼ cup (50 mL) butter
2 tbsp (25 mL) chopped fresh dill
1. Heat oil and butter in skillet on medium heat. Dust fillets with cornmeal. Season well with salt and pepper. Add to pan and cook 3 minutes a side or until golden brown on each side. Remove from skillet, wipe out pan and add orange juice and white wine. Bring to boil, and reduce until syrupy, about 3 to 5 minutes.
2. Turn heat to low and whisk in butter and dill. Place trout on plates and top with sauce.
Serves 2
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