Pan-Seared Rainbow Trout with Mandarin Wine Sauce

1. 1 Trout steakspack 500 g ≈ $9.00 100 g
2. 2 Mandarins≈ $3.00 per kg 25 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Dry white winepack 750 ml ≈ $9.00 30 ml
5. 5 Mayonnaise 4 g
6. 6 Long-grain ricepack 800 g ≈ $1.96 50 g
7. 7 Olive oil 10 ml
8. 8 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season the trout¹ with salt and place it on a sheet of foil

2. Blend white wine, mandarin² segments, mayonnaise, and dill³ until smooth

3. Pour the sauce over the trout¹ fillets

4. Toast the rice in olive oil with chili flakes and green herbs until fragrant, then add water in a 1:2.5 ratio

5. Simmer the rice on medium heat until the water fully evaporates

6. Stir fresh dill³ into the rice and serve alongside the fish