Trout with orange sauce


  • 2 trout fillets
  • 3 tbsp flour
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper
  • olive oil
  • 2 shallots
  • 120 ml white wine
  • juice of 1 lemon
  • juice of 1 orange
  • 1 tablespoon capers
  • Optional garnish:
  • potatoes and green beans.


  1. For trout: 
  2. Mix the flour with the chopped rosemary, a pinch of salt and pepper.
  3. Flour the trout fillets and fry with a finger of olive oil on both sides.
  4. For the sauce:
  5. Remove the excess oil from the frying pan, leaving the remains of the flour that the fish has released, and add the chopped shallot.
  6. Add the capers and sauté.
  7. Add the white wine and reduce to about half the volume.
  8. Add the lemon and orange juice, a sprig of fresh rosemary and reduce the sauce until it has thickened.
  9. Serve the fish with the sauce on top and the garnish of your choice.