Boneless Idaho Trout With Orange Clove Cinnamon And Wuwei Tea Recipes

SAUTEED IDAHO BROOK TROUT WITH ORANGE

Steps:

• Place the trout in a large pan and pour in the milk. Spread the flour over a flat dish and season with salt and pepper. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
• Heat the oil in a large nonstick skillet or black steel pan over high heat. Add the trout, flat side down, for about 3 minutes, or until lightly browned. Turn and saute for another 2 minutes or until fully cooked. Remove and set aside. Keep warm.
• Pour off the excess fat from the pan. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through. Do not brown the shallots. Stir in the lemon juice, the vodka and the soft butter. Blend well.
• To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.

ORANGE CINNAMON HOT TEA

Steps:

• In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)
• Stir in sugar and cinnamon.
• Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.
• Enjoy!

GRILLED OR BROILED IDAHO TROUT

Steps:

• Preheat grill or broiler until very hot. Brush both sides of trout with butter, or spray with oil. Season to taste with salt and pepper.
• Grill or broil fish with the flesh close to the source of heat until it is opaque, flaky and beginning to brown, 2 to 4 minutes. Do not overcook. Top fish with sauce of choice, and serve immediately.

HOW TO COOK TROUT

Steps:

• Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
• Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
• Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
• Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
• Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

CLOVE AND CINNAMON TEA

Steps:

• Put water on the heat for boiling alongwith crushed clove and cinammon powder.
• Cover with a lid tightly so as to retain the flavours.
• Let it boil for good 2 minutes.
• Lower the heat and add tealeaves/teabag.
• Turn the heat off and let it stand.
• Pour in the cup and add sugar and milk.
• Sip sip sip!