Ingredients

• 2 large oranges
• 1 tbsp caster sugar
• 6 cardamom pods, lightly crushed
• 4 medium trout fillets
• 2 tsp arrowroot powder
•   salt and pepper
•   dill sprigs, to garnish
•   orange wedges, to serve
•   seasonal vegetables, to serve

Method

1. Finely pare the rind from one orange. Place in a large frying pan with a lid. Add the caster sugar and cardamom pods. Squeeze the juice from the oranges (you should have about 120ml/4fl oz liquid), then add the juice to the pan along with 100ml/3¾fl oz cold water. Bring to the boil, then simmer for 1 minute.
2. Add the trout fillets to the pan, skin-side down, season with salt and pepper, cover and cook gently for 3–4 minutes until the flesh flakes easily. Remove the cardamom pods and discard. Carefully lift out the fish and place on warmed serving plates.
3. Mix the arrowroot powder with one tablespoon of water and stir into the cooking liquid. Season to taste, bring to a gentle simmer and cook for 1 minute, stirring frequently, until thickened and smooth. Pour the sauce over the trout. Garnish with dill and serve with orange wedges and seasonal vegetables.

Notes