Pan-Seared Slovenian Trout with Sautéed Spinach, Wild Garlic and Buckwheat
A traditional Slovenian-inspired dinner featuring delicate pan-seared trout fillet, complemented by fresh sautéed spinach and wild garlic, served alongside wholesome buckwheat groats.
Ingredients
- Spinach150 g
- Wild Garlic50 g
- Olive Oil10 g
- Lemon0.3 whole
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet160 g
- Buckwheat Groats70 g
Instructions
- 1Step 1
Rinse the buckwheat groats and place them in a small saucepan with 140ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed.
- 2Step 2
Season the trout fillet with salt and pepper. Heat 5g of olive oil in a non-stick pan over medium-high heat.
- 3Step 3
Place the trout skin-side down (if applicable) and sear for 3-4 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, or until cooked through.
- 4Step 4
While the trout cooks, wash the spinach and wild garlic. In a separate pan, heat the remaining 5g of olive oil over medium heat. Add the spinach and wild garlic and sauté for 2-3 minutes until wilted.
- 5Step 5
Serve the pan-seared trout fillet with the sautéed greens and cooked buckwheat. Squeeze fresh lemon juice over the fish before serving.
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