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Make the sauce: boil the white wine, orange juice, saffron, sugar and onion a small pot. Simmer for 5 minutes, then turn off the heat and puree the sauce in a blender. Return it to the pot. Add salt to taste and keep warm, but don’t boil it.
Wilt the greens in 1 tablespoon of oil over high heat in a large pan, stirring constantly. Add a splash of water, orange zest and some salt and cover the pan. Lower the heat to medium-low and steam the greens for 2 minutes. Turn off the heat.
Sear the fish by heating the remaining olive oil in a pan large enough to hold the fish. Heat the olive oil over high heat until a drop of water can sizzle in it. Pat the fish dry with paper towels and set it skin-side down in the hot oil. Turn the heat down to medium-high for an average trout fillet or to medium if the piece of fish is thicker.
Let the fish cook undisturbed for about 3 minutes, then add a little salt and flip the fish over. Salt the skin side while the meat side is cooking for another 2 minutes or so.
Swirl 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on the plates. Top with the greens and then with a piece of fish (add more sauce as you wish). Garnish with purple cabbage and orange slice. Serve at once.
This recipe also suits salmon or any fish where you would eat the skin. Skinless pieces of fish work, too, but you’ll miss the crispy bits!
Adaptation of recipe by Hank Shaw, Hunter Angler Gardener Cook. https://honest-food.net/trout-recipe-orange-saffron-sauce/