Trout in mustard-olive sauce

2 servings

20 minutes

Trout in mustard-olive sauce is an exquisite dish of Russian cuisine that combines the tenderness of red fish with the piquant depth of mustard and the noble softness of olive oil. This recipe, inspired by the tradition of pairing fresh gifts from the water with rich sauces, transforms trout into a true gastronomic delight. The harmony of flavors unfolds in tangy wine vinegar, sweet notes of sugar, and the sharpness of freshly ground pepper, creating a layered culinary experience. Grilled vegetables or spinach perfectly complement it, highlighting the fish's natural freshness. In this rendition, trout is not only nutritious but also elegant—a perfect choice for both a cozy family dinner and a festive feast.

Energy value per serving

• Calories: 662.9
• Proteins: 8.8g
• Fats: 66.7g
• Carbohydrates: 11.2g

Ingredients

• Olive oil: 6 tbsp
• Dijon mustard: 5 tbsp
• Sugar: 2 tsp
• Sea salt: to taste
• Trout: 2 pc
• Freshly ground black pepper: to taste
• White wine vinegar: 2 tsp

Cooking steps

1. Cut the trout fillet into portion pieces and fry in olive oil until cooked, seasoning with salt and pepper 5 minutes before done.

   Required ingredients:

   • Trout: 2 pieces
   • Olive oil: 6 tablespoons
   • Sea salt:  to taste
   • Freshly ground black pepper:  to taste

2. Prepare the sauce. Mix 3-5 tablespoons of mustard with 1 scant teaspoon of sugar and 2 teaspoons of vinegar, then add 3-4 tablespoons of olive oil and mix well until smooth. Adjust to your taste, thickness, and the intensity of the mustard flavor—if the sauce is too thick or too strong, add more olive oil; if too mild, add more mustard, and so on.

   Required ingredients:

   • Dijon mustard: 5 tablespoon
   • Sugar: 2 teaspoons
   • White wine vinegar: 2 teaspoons
   • Olive oil: 6 tablespoons

3. Pour sauce over the cooked fish and serve with sautéed spinach or boiled or grilled vegetables.

   Required ingredients:

   • Olive oil: 6 tablespoons