Pan-Seared Trout with Braised Cabbage and Dill
Fresh trout fillets quickly seared to perfection, served alongside tender braised cabbage infused with savory aromatics and fresh dill. A light yet satisfying meal utilizing seasonal Slovenian ingredients.
Ingredients
- Onion50 g
- Garlic5 g
- Olive oil10 ml
- Salt2 g
- Black pepper1 g
- Trout fillet200 g
- Cabbage250 g
- Vegetable broth100 ml
- Dill2 g
Instructions
- 1Step 1
Thinly slice 500 grams of cabbage, finely chop 100 grams of onion, and mince 10 grams of garlic. Pat 400 grams of trout fillets dry and season with half of the salt and pepper. (Prep time: 5 minutes)
- 2Step 2
Heat 20 milliliters of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and chopped onion and sauté for 3 minutes until slightly softened. (Cook time: 3 minutes)
- 3Step 3
Stir in the minced garlic and remaining salt and pepper, then pour in 200 milliliters of vegetable broth. Cover and simmer for 5 minutes, or until cabbage is tender-crisp. (Cook time: 5 minutes)
- 4Step 4
While the cabbage simmers, heat a separate non-stick pan over medium-high heat. Add the trout fillets, skin-side down if applicable, and sear for 3 minutes per side, or until cooked through and flaky. (Cook time: 6 minutes)
- 5Step 5
Remove cabbage from heat and stir in 4 grams of fresh dill. Serve the pan-seared trout immediately alongside the braised cabbage. (Cook time: 1 minute)
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