Pan Roasted Trout w Saffron Lemon Reduction

This is really good!

I like to serve it with a green salad and green beans, or cherry tomatoes sautéed in sweet butter.

Trout in a Saffron-Lemon Reduction.

For the sauce -

2 Cups fish stock
2 Tbsp heavy cream
2 Tsp lemon
1-2 tsp saffron threads
2 tsp fresh or dried Tarragon
Lemon Pepper.

For the trout -

2-4 portions of trout.
1 Tbsp extra virgin Olive Oil.
zest of 1/2 lemon
a few lemon slices, to garnish.

Sauce:

In a flat saucepan add cream to fish stock, whisk well. Place over med-high flame and whisk in 2 Tsp lemon juice as it warms. Bring to a rolling boil and grind in three "turns" of lemon pepper. Reduce till it is about 1/2 Cup, remove from flame and stir in saffron threads and tarragon. (If you are really fussy, you may want to keep it warm over hot water as it rests.)

Trout:

Preheat oven to 350 degrees.
Coat the bottom of an oven safe skillet or saucepan with olive oil. (no plastic handles.) Place pan over medium heat and warm. Sprinkle lemon zest into pan. When it become fragrant add trout (cut into individual portions) skin side up and sear till about 1/4 inch is opaque. Flip with a spatula and sear the skin side till it is also about 1/4 inch opaque.

Transfer the whole pan into the preheated oven and allow trout to pan roast until done, about 3-7 minutes depending on thickness of trout portions. (Thin ones will be very quick; if it is an inch or so thick it may take 5-7 mins.

Plate the trout over rice pilaf or mashed potatoes*, and drizzle the sauce over each portion. Garnish with lemon slices.

*This may go without saying in civilized homes, but always warm the plates first, as fish cools incredibly fast!