Trout With Oranges
|Chopped shallot||1 Cup (16 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Cornstarch||1 Teaspoon (Cornflour)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
Scrub one orange very carefully in plenty of soapy water.
Rinse under cold running water until all traces of soap are removed.
Using a vegetable peeler or sharp knife, remove the orange zest (peel), taking care not to peel any of the white pith.
Sprinkle salt and pepper into the base of an oval dish.
Put the chopped shallot into the dish.
Sprinkle with the orange zest (peel) and ground black pepper.
Add the butter and cook in the microwave oven for 2 minutes on HIGH.
Rinse the trout under plenty of cold running water and pat dry on kitchen paper.
Season inside with salt and pepper.
Arrange the trout in the dish on top of the shallot mixture.
Cover and microwave on HIGH for 6 minutes.
Rinse the second orange and pat dry on kitchen paper.
Cut 4 slices in the middle of the fruit where it is thickest.
Squeeze the first orange to obtain the juice.
When the trout are cooked, drain, remove the skin and transfer to a serving dish.
Cover with aluminum (aluminium) foil to keep warm.
Pour the cooking liquid into a bowl.
Mix the cornstarch (cornflour) with 1 teaspoon of orange juice, stirring until smooth.
Add the remaining orange juice and the vinegar.
Pour into a bowl and whisk.
Cook for 1 minute on HIGH.
Stir in the sour cream (creme fraiche) and the egg yolk, stir well and return to the oven for 1 minute.
Pour the sauce over the trout.