Pan-Seared Trout with Wild Garlic Pesto and Roasted Root Vegetables
A flavorful Slovenian dinner featuring pan-seared local trout, topped with a vibrant wild garlic pesto – a spring delicacy – and served alongside tender roasted root vegetables.
Ingredients
- Wild Garlic30 g
- Carrots100 g
- Parmesan Cheese15 g
- Olive Oil20 ml
- Lemon30 g
- Salt2 g
- Black Pepper1 g
- Trout Fillet200 g
- Walnuts20 g
- New Potatoes150 g
- Asparagus100 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Wash and chop 150g new potatoes and 100g carrots into bite-sized pieces. Trim 100g asparagus. Toss them with 5ml olive oil, 1g salt, and 0.5g black pepper on a baking sheet. Roast for 10 minutes.
- 2Step 2
Step 2: While vegetables are roasting, prepare the wild garlic pesto: In a food processor or with a mortar and pestle, combine 30g wild garlic, 20g walnuts, 15g grated Parmesan cheese, and 15ml olive oil. Blend until smooth. Season with a pinch of salt and pepper.
- 3Step 3
Step 3: Pat dry 200g trout fillet. Season with 1g salt and 0.5g black pepper. Heat a non-stick pan over medium-high heat.
- 4Step 4
Step 4: Place the trout skin-side down in the hot pan. Cook for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
- 5Step 5
Step 5: Remove roasted vegetables from the oven. Serve the pan-seared trout alongside the roasted vegetables. Spoon a generous amount of wild garlic pesto over the trout. Squeeze fresh lemon juice over the dish.
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