Trota salmonata all'arancia
Salmon trout with orange

Ingredients for 2 hungry people  


  1. Wash the trout, dry with kitchen paper and cover with flour;
  2. Squeeze the orange juice out of the orange, add the marmelade;
  3. Heat up the oil in a large pan, press the ginger with a garlic press;
  4. Cook the fish until brown, leaving the skin side last;
  5. Once done get the fish out, simmer with brandy and add the orange juice mix and cook for a minute until it is a thick sauce;
  6. Serve warm with sauce on top.

Tip: the skin is really good and crunchy, try it!

Tip: this matches really well with some rice, either plain white or with tumeric powder (see [*])

Aron Wussler