Title: Sauteed brook trout with orange
 Categories: Main dish
      Yield: 4 Servings
 
      2 lb Rainbow trout fillets
    1/4 c  Milk
    1/2 c  Flour; for dredging
           -Salt
           -Freshly ground pepper
      1 tb Olive oil
      1 cn Mandarin oranges; drained
      2 sm Leeks
    1/2 ts Thyme
  1 1/2 tb Lemon juice
      3 tb Vodka
      1 tb Butter; softened
 
  Soak the fish briefly in the milk in a flat pan such as a pie pan. In
  another pie pan, season the flour with salt and pepper. Remove the
  trout from the milk and dredge the fillets in the flour, shaking to
  remove excess flour. Saut‚ the trout in the olive oil on medium high
  heat in a heavy skillet, 2-3 minutes per side until thoroughly
  cooked. Remove and set aside; keep warm. Pour any excess fat from the
  skillet. Clean and slice the white parts of the leeks into 1/4"
  rings, including only a little of the green section. Place the orange
  sections, the leeks, and the thyme in the skillet and toss briefly
  just to warm through. The leeks should not get brown.  Stir in the
  lemon juice, vodka, and the soft butter. Reduce heat and blend well.
  Place the saut‚ed trout on warm plates and divide the sauce over the
  fish portions. Garnish with fresh basil or parsley. Note: The
  original recipe called for 2 Tb. olive oil and 2 tb butter. I cut
  both to 1 Tb and it was quite good with half the fat.