Pan-Seared Trout with Mandarin Wine Sauce and Fluffy Rice

1. 1 Trout steakspack 500 g ≈ $9.00 160 g
2. 2 Mandarins≈ $3.00 per kg 40 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Dry white winepack 750 ml ≈ $9.00 30 ml
5. 5 Mayonnaise 15 g
6. 6 Long-grain ricepack 800 g ≈ $1.94 70 g
7. 7 Olive oil 10 ml
8. 8 Salt 2 g

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

Method

1. Preheat oven to 400°F (200°C). Season trout¹ fillets with salt and place on a parchment-lined baking sheet.

2. Blend white wine, peeled mandarin² segments, mayo, and half the chopped dill³ until smooth.

3. Pour sauce over the trout¹ and bake 15–18 minutes, until the flesh turns opaque and flakes easily with a fork.

4. While the fish bakes, heat olive oil in a pot over medium and toast the rinsed rice for 1 minute, stirring constantly.

5. Add 175 ml water, a pinch of salt, bring to a boil, then cover and simmer on low for 15–18 minutes until the water evaporates.

6. Fluff the rice with a fork, sprinkle with the remaining finely chopped dill³, and serve with the trout¹.