Pan-Seared Trout with Boiled Potatoes and Spring Green Salad
A light and flavorful Slovenian lunch featuring pan-seared fresh trout, served with tender boiled new potatoes and a vibrant spring green salad dressed with lemon and dill.
Ingredients
- Olive Oil15 ml
- Lemon0.5 whole
- Salt1 tsp
- Black Pepper0.5 tsp
- Trout Fillet220 g
- Potato350 g
- Green Lettuce80 g
- Radishes50 g
- Fresh Dill5 g
Instructions
- 1Step 1
Peel and quarter the potatoes. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-15 minutes, or until tender.
- 2Step 2
While potatoes cook, rinse and pat dry the trout fillet. Season generously with salt and pepper. Chop the fresh dill.
- 3Step 3
Heat 1 tablespoon (15ml) of olive oil in a non-stick pan over medium-high heat. Once hot, place the trout fillet skin-side down (if applicable). Cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily.
- 4Step 4
Wash and dry the green lettuce and slice the radishes thinly. In a small bowl, whisk together the juice of half a lemon and the remaining olive oil for the salad dressing. Season with salt and pepper.
- 5Step 5
Once potatoes are cooked, drain them. Toss the lettuce and radishes with the lemon-oil dressing.
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