Pan‑fried Trout with Colorful Potato Salad

Ingredients

• 4 pre‑cooked trout
• limes
• Salt
• Pepper
• flour
• 2 tbsp clarified butter
• 1 tbsp chopped parsley
• 600 g waxy potatoes (cooked in skin)
• 150 g cherry tomatoes (halved)
• 5 radishes (sliced)
• spinach leaves
• 2 tbsp chives (rolled)
• 2 tbsp herb vinegar
• 1 tsp Mustard
• 4 Tbsp sunflower oil
• Salt
• ground pepper

Instructions

1. 1.

   Clean, rinse, pat dry the fish, season with salt and pepper, and drizzle with lime juice.

2. 2.

   Spread a little flour on a flat plate and coat each trout in it.

3. 3.

   Heat clarified butter in two pans and fry the trout for about 4 minutes per side until golden brown; remove from heat.

4. 4.

   Arrange the trout sprinkled with parsley on plates and serve with potato‑radish salad.

5. 5.

   Peel potatoes and slice them thinly.

6. 6.

   Whisk vinegar, mustard, salt, pepper, and oil together and mix with the potato slices, letting it rest a bit.

7. 7.

   Stir in radish slices and tomato halves before serving, then sprinkle with chive rolls.