Pan-Seared Slovenian Trout with Asparagus and Potatoes
A fresh and light lunch featuring pan-seared trout, a staple in Slovenian cuisine, served alongside tender steamed asparagus and simple boiled potatoes, highlighting spring's best produce.
Ingredients
- Olive Oil10 g
- Lemon0.5 medium
- Salt1 tsp
- Black Pepper0.5 tsp
- Trout Fillet250 g
- Potato200 g
- Asparagus200 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Wash and peel the potatoes, then cut them into quarters. Place them in a pot of cold, salted water and bring to a boil. Cook for 10-12 minutes, or until tender.
- 2Step 2
While potatoes cook, wash the asparagus and snap off the woody ends. Set aside.
- 3Step 3
Pat the trout fillet dry with paper towels. Season both sides with salt, pepper, and a squeeze of fresh lemon juice.
- 4Step 4
Heat olive oil in a non-stick pan over medium-high heat. Once hot, place the trout fillet skin-side down (if applicable) and sear for 3-4 minutes until the skin is crispy.
- 5Step 5
Flip the trout and cook for another 3-4 minutes, or until cooked through and flaky.
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