Pan-Seared River Trout with Orange and Basil Vinaigrette and Parisian Vegetables

VINAIGRETTE        

1/2 cup freshly squeezed orange or frozen orange juice concentrate

1/4 cup white wine vinegar           

2 teaspoons minced shallots               

TROUT

2 teaspoons olive oil

4 skinless fresh trout, heads removed

(about 6 ounces each), cut into 2 fillets each

Freshly cracked black pepper

PARISIAN VEGETABLES

1/2 cup carrot

1/2 cup  zucchini

1/2 cup yellow squash

1 ounce fresh spinach (about 3/4 cup, firmly packed)

2 tablespoons julienne fresh basil, for garnish

Directions:
To prepare the vinaigrette, place the orange juice, vinegar, and shallots in a blender and purée until smooth. Gradually add the olive oil in a steady stream, blending until emulsified. Set aside.

To prepare the trout, heat 1 teaspoon of the olive oil in a sauté pan. Season the trout with the black pepper. Cooking 2 of the fillets at a time in the hot pan, sauté over medium-high heat for 3 to 4 minutes on each side, until golden brown. Remove from the pan and keep warm. Repeat for the remaining fillets.

To prepare the vegetables, bring a saucepan of water to a boil. Using a Parisian scoop (melon baler), scoop out 12 balls each of the carrot, zucchini, and yellow squash. Blanch the carrots for 3 minutes; blanch the zucchini and yellow squash for 1 1/2 minutes. Drain, reserving the cooking water, and keep warm.

Bring 1/2 cup of the drained cooking water to a boil in a separate pan, add the spinach, and cook for about 1 minute, or until wilted. Strain and mount the spinach at the top and center of each serving plate. Place the trout on the plate, crisscrossing and leaning on the spinach. Ladle 1 tablespoon of the vinaigrette over the trout, and scatter the vegetables around the trout. Garnish with basil, and serve.