Pan-Fried Trout with Wild Garlic & Lemon, Steamed Potatoes and Asparagus
Fresh pan-fried trout, a staple in Slovenian cuisine, seasoned with wild garlic and lemon, served alongside tender steamed early potatoes and crisp asparagus, highlighting spring's seasonal bounty.
Ingredients
- Wild Garlic20 g
- Olive Oil15 ml
- Lemon20 g
- Salt2 g
- Black Pepper1 g
- Trout Fillet300 g
- Early Potatoes100 g
- Asparagus300 g
Instructions
- 1Step 1
1. Wash and chop early potatoes into bite-sized pieces. Steam or boil them for 8-10 minutes until tender.
- 2Step 2
2. While potatoes cook, trim the woody ends off the asparagus spears. Add them to the steamer for the last 3-4 minutes of potato cooking, or blanch in boiling water until crisp-tender.
- 3Step 3
3. Pat the trout fillet dry. Season with salt and pepper. Finely chop the wild garlic.
- 4Step 4
4. Heat 10ml of olive oil in a pan over medium-high heat. Pan-fry the trout fillet skin-side down for 3-4 minutes until skin is crispy, then flip and cook for another 2-3 minutes until cooked through. Remove from pan and set aside.
- 5Step 5
5. In the same pan, add the remaining 5ml of olive oil and the chopped wild garlic. Sauté for 1 minute until fragrant. Squeeze a little lemon juice into the pan.
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