Pan‑fried Trout with Potatoes
Pan‑fried trout with potatoes is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 trout fillets
- 700 g small new potatoes (cooked)
- 120 g watercress
- oil for frying
- 5 tbsp olive oil
- 1 handful chervil
- juice of one lime
- Salt
- freshly ground pepper
- lime slice (for garnish)
Instructions
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1.
Wash and rinse the watercress, then pat dry.
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2.
Slice the potatoes thinly. In an uncoated pan with a little oil, fry for about 4‑5 minutes until golden brown. Season with salt and pepper.
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3.
Wash the trout fillets, pat dry, season with salt and pepper. In another uncoated pan, cook skin side down over moderate heat for about 3‑4 minutes until translucent. Flip and remove from heat.
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4.
For the dressing, finely chop chervil and mix with olive oil and lime juice. Season with salt and pepper to taste.
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5.
Arrange the fried potatoes on plates, top with the trout fillets, drizzle with the dressing, and garnish with lime slices. Serve immediately.
