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Trout with Bigarade



Serves 2

•    2 X 200 g trouts
•    2 bitter oranges
•    A half-packet of court bouillon
•    25 g of butter
•    One tablespoon of flour
•    One liqueur glass of Curaçao
•    One liqueur glass of Bigarade
•    10 cl of crème fraîche
•    Salt and pepper


Wash and dry the trout. Squeeze the juice from one and a half orange cut the other half into thin slices and keep a piece of the peel.
Prepare the court bouillon according to the instructions by replacing one glass of water with half of the orange juice. Bring to boil. Put the trout in the boiling water.
Pull back on the corner of the stove or lower the heat, leave it to poach this way for 3 to 4 minutes. Remove the casserole from the heat but leave the trout in the court bouillon.
Make a white roux with the butter and flour. Moisten with a glass of court bouillon. All to cook while stirring for 7 to 8 minutes.
Add a pinch of grated orange zest, the rest of the orange juice, the liqueurs and the crème fraîche.
Heat gently without boiling.
To serve, drain the trout, arrange them on a hot plate, garnish with orange slices.
Serve the sauce in a sauce boat.