This recipe is from Haaretz's archives.
You can substitute another fish in place of the trout - such as sea bream or sea bass.
3 tbsp. rum
4 trout fillets, about 170 gr. each
dried chili flakes
50 grams butter (or margarine)
salt, white pepper
small handful of parsley leaves
"Fillet" the oranges: Use a sharp knife to remove the peel together with the outer layer of the rind inside, and then gently slice through the thin membranes that separate the segments, ending up with peeled and clean wedges of fruit. Squeeze the juice out of the remaining husk with your hands over a bowl, and add the rum to this.
Melt a little bit of the butter (about 1 tbsp. ) in a frying pan; place the fish in it skin-side down. Press the fish down for a few seconds with a spatula or your hand, to make sure the skin makes contact with the hot skillet. Season lightly with dried chili flakes and salt. Fry just until the fillets are nearly done, about 2 minutes. Flip over and sear for a few seconds on the other side; remove from the pan.
Pour the orange juice and rum into the hot pan. Bring to a boil and cook for 1 minute, until most of the liquid evaporates. Add the butter; season with salt and white pepper. When the butter is melted, add the peeled orange segments and the parsley, and mix gently for about half a minute.
Serve the fish with the sauce, and (if desired ) with roasted sweet potatoes.
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