Pan-Seared Trout with New Potatoes and Wild Garlic Pesto
A delightful Slovenian-inspired dinner featuring pan-seared local trout, served with tender new potatoes and a vibrant pesto made from seasonal wild garlic and fresh spinach. A perfect blend of fresh flavors and balanced nutrition.
Ingredients
- Wild Garlic15 g
- Spinach25 g
- Parmesan Cheese7.5 g
- Olive Oil12.5 ml
- Lemon0.5
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet175 g
- New Potato225 g
- Walnut7.5 g
Instructions
- 1Step 1
Wash and thinly slice the new potatoes. Place them in a pot with cold, salted water and bring to a boil. Cook for 10-12 minutes until tender, then drain and set aside.
- 2Step 2
While potatoes cook, prepare the wild garlic pesto: In a small food processor or with a mortar and pestle, combine wild garlic, spinach, Parmesan cheese, walnuts, and 15ml of olive oil. Process until a smooth pesto forms. Season with salt and pepper.
- 3Step 3
Pat trout fillets dry with paper towels. Season both sides with salt, pepper, and a squeeze of fresh lemon juice.
- 4Step 4
Heat a large non-stick skillet over medium-high heat. Add the remaining 10ml olive oil. Once hot, place the trout fillets skin-side down in the pan.
- 5Step 5
Sear for 4-6 minutes until the skin is crispy and golden. Flip carefully and cook for another 3-5 minutes, or until the fish is cooked through and flakes easily.
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