Class is in session, and today we’re learning how to supreme an orange. It’s a clever skill to have and will impress your friends and family. Or maybe they won’t really notice, but it’s still a technique to have in your arsenal, so let’s do this. With a small paring knife, cut the top and bottom off of the orange, just to the orange’s flesh. Starting at the top of the orange, cut down the side, following the curve of the fruit. Do this around the orange until all of the peel and pith (white membrane) is removed. Holding the peeled orange over a bowl (to catch the juice), slice out each segment of orange by cutting towards the center of the fruit between the membranes. Remove each supremed section.
Why do we do this? Because the membrane “walls” in citrus fruit are rather hard to chew, and sometimes all you want is the delicate flesh of the fruit. I use these supremed segments in salads and desserts or as a garnish in a cocktail. In this trout recipe, the peppery red onion is tempered by the sweet citrus and white wine vinegar. The acid from these ingredients will discolor the mint so put that on last. In my head I kept thinking: Mint and orange? No! Bad! I mean, have you ever made the mistake of drinking a glass of OJ after brushing you teeth? But fresh mint and fresh orange are not the same as Crest and orange juice concentrate; trust me on this. Class dismissed.
Baked Trout with Supreme Relish
Adapted by Dee Ryan from a recipe originally published on Bon Appétit
2 Servings
2 trout fillets
Salt and freshly ground black pepper to taste
1 Tbsp. vegetable or olive oil
1 medium orange, supremed (juices reserved)
½ cup diced red onion
2 Tbsp. white wine vinegar
¼ cup freshly chopped mint leaves
• Preheat the oven to 375 degrees.
• Season the fillets on both sides with salt and pepper and place on a lightly oiled baking sheet. Cook for 12 to 15 minutes, or until opaque in the center.
• Meanwhile, in a bowl, combine the orange segments, reserved orange juice, red onion and white wine vinegar.
• When the fish is done, carefully remove it from the baking sheet. Place half of the relish on each piece of trout. Top with the mint and serve immediately.
This article appears in September 2012.