Pan‑fried Victoria Trout with Vegetables

Ingredients

• 1 lemon
• 400 g Victoria trout fillet (2 pieces)
• Salt
• Pepper
• 1 bunch chives
• 1 bunch parsley
• 200 g bell pepper (1 pepper)
• 200 g mushrooms
• 250 g Zucchini (1 Zucchini)
• 1 tbsp Olive Oil
• 1 tbsp butter
• 2 tbsp sour cream (10% fat)
• 125 g yogurt (3.5% fat)

Instructions

1. 1.

   Halve the lemon and squeeze 2 tbsp of juice. Wash and pat the trout pieces dry. Season with salt, pepper, and drizzle with lemon juice.

2. 2.

   Wash the chives and parsley, shake off excess water, and finely chop until you have 1 tbsp each (use the rest elsewhere). Clean the bell pepper, wash, halve, and slice into thin strips. Trim the mushrooms and cut into large pieces. Peel, wash, and slice the zucchini into thin rounds.

3. 3.

   Heat olive oil in a pan and sauté the peppers, mushrooms, and zucchini for 4–5 minutes over medium heat, stirring occasionally. Season with salt and pepper.

4. 4.

   Melt butter in another pan and sear the trout fillets on both sides over medium heat for 2–3 minutes each side.

5. 5.

   Whisk sour cream with yogurt, salt, and pepper until frothy using a hand mixer. Pour the sauce over the vegetables, sprinkle with 1 tbsp of parsley and chives each, and serve immediately.