Pan-Fried Trout with Two Sauces
Quick Recipes Simple Recipes Fish and Seafood Gluten-Free Recipes
After the quick-fried tenderloin, I have a new instant recipe: trout in 3 minutes. It comes with two completely different sauces: one fresh herb sauce and the other spicy and garlicky.
Ingredients
4 boneless trout (whole pieces; approximately 165g per piece)
a little oil for coating
salt
Green Sauce
1/2 bunch parsley
2 sprigs dill
2 stalks young green onion
7 mint leaves
zest from 1/4 lemon
3 tablespoons lemon juice
3 tablespoons olive oil
salt
Red Sauce
1 generous teaspoon hot pepper paste
1/2 teaspoon granulated garlic
1/4 teaspoon dried oregano
2 tablespoons olive oil
1/2 teaspoon sherry vinegar (or 1/2 tablespoon lemon juice)
salt, black pepper
Servings: 4
How to prepare pan-fried trout with two sauces
- Chop all the herbs as finely as possible, including the green onion. Put them in a bowl. Grate the lemon zest over them and add the lemon juice. Sprinkle with a little salt and mix. Set aside until you finish the red sauce.
- In a small cup, mix the pepper paste with the oil and granulated garlic. Crumble the oregano into it (by crumbling it not only becomes finer and looks better in the sauce, but its aroma is reactivated by the warmth of your hands). Mix again adding a little salt and black pepper. Add the vinegar and taste.
- Continue with the green sauce: add the oil over the herbs and mix. Taste for salt and lemon juice.
- Pat the trout dry with paper towels. Sprinkle with salt all over and then massage with a little oil all over, including on the skin side.
- Heat a non-stick pan well that fits one fillet. Place one fillet at a time in the pan, skin side down. It should sizzle strongly when you place it, a sign that you heated the pan well. Let it cook for 2 minutes. The skin side will become nicely browned in places. Flip carefully so you don't break it and leave for another 30 seconds. The flesh side will barely brown, but don't leave the fish longer in the pan or the meat will dry out too much.
- Remove the fillet to the serving plate, skin side down. Keep covered until you finish all the fillets.
- Coat each fillet on one half with herb sauce and on the other with spicy sauce. Serve immediately.
2 minutes on the first side
And 30 more seconds on the second
