Pan-Fried Trout with Blitva s Krompirjem (Swiss Chard with Potatoes)
A classic Slovenian dinner featuring fresh pan-fried trout, perfectly complemented by tender Swiss chard and potatoes, a staple side dish in the region, seasoned with garlic and olive oil.
Ingredients
- Garlic10 g
- Olive Oil20 ml
- Lemon0.5 unit
- Salt1 pinch
- Black Pepper1 pinch
- Trout300 g
- Potatoes280 g
- Swiss Chard200 g
Instructions
- 1Step 1
Peel and dice potatoes into 1-inch cubes. Place them in a pot of salted water, bring to a boil, and cook for 10-12 minutes until tender. Drain well.
- 2Step 2
While potatoes cook, clean and chop Swiss chard into 1-inch pieces. Mince the garlic. Pat the trout dry and season generously with salt and pepper.
- 3Step 3
Heat 10ml of olive oil in a large non-stick pan over medium-high heat. Add trout, skin-side down (if applicable), and cook for 4-5 minutes per side, until cooked through and skin is crispy. Remove trout and set aside.
- 4Step 4
Add the remaining 10ml of olive oil to the same pan. Add minced garlic and sauté for 30 seconds until fragrant. Add Swiss chard and sauté for 3-5 minutes until wilted. Stir in the cooked potatoes.
- 5Step 5
Serve the pan-fried trout with the Swiss chard and potato mixture. Squeeze fresh lemon juice over the trout before serving.
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