Pan-Fried Trout with Boiled Potatoes and Cabbage Salad
A classic Slovenian-inspired dinner featuring delicate pan-fried trout, hearty boiled potatoes, and a refreshing cabbage salad, highlighting fresh, local ingredients.
Ingredients
- Olive Oil25 g
- Lemon0.5 medium
- Salt0.8 tsp
- Black Pepper0.5 tsp
- Trout Fillet200 g
- Potato250 g
- Cabbage150 g
- Fresh Dill5 g
Instructions
- 1Step 1
Peel and dice potatoes into 1-inch pieces. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until fork-tender. Drain well.
- 2Step 2
While potatoes cook, thinly slice cabbage (or shred). In a bowl, toss cabbage with 10g of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper for the salad.
- 3Step 3
Pat trout fillets dry with paper towels. Season both sides with salt and pepper.
- 4Step 4
Heat the remaining 15g of olive oil in a non-stick skillet over medium-high heat. Once hot, place trout fillets skin-side down (if applicable). Cook for 3-5 minutes per side, depending on thickness, until the fish flakes easily and the skin is crispy.
- 5Step 5
Finely chop fresh dill. Sprinkle over the cooked trout and boiled potatoes. Serve the trout and potatoes with the fresh cabbage salad and a lemon wedge.
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