Lightly salted trout with sauce of Dijon mustard, honey and lemon juice
4 servings
15 minutes
Lightly salted trout with a sauce of Dijon mustard, honey, and lemon juice is an exquisite dish of European cuisine that combines the tenderness of fish with the spicy notes of the sauce. The recipe's origins trace back to the traditions of northern countries where lightly salted fish served as a culinary foundation. Trout infused with dill and pepper gains a refined depth of flavor, while the mustard-honey-lemon juice sauce adds refreshing sweetness and mild spiciness. The dish is perfect as an appetizer, revealing its flavors in every slice or as an elegant complement to pancakes.
1
Cut the fillet from the skin and make a cross cut 1.5 cm deep. Chop half a bunch of dill and add black pepper to taste. Rub the fillet with the dill and pepper mixture, wrap it in plastic wrap, and refrigerate for 2.5-3 hours.
- Young dill: to taste
- Ground black pepper: to taste
2
For the sauce, chop the remaining dill, add honey, the juice of one small lemon, olive oil, mustard, and black pepper to taste. Mix the ingredients thoroughly and refrigerate for 30 minutes.
- Young dill: to taste
- Honey: 1.5 tablespoon
- Lemon juice: 30 ml
- Extra virgin olive oil: 0.5 glass
- Dijon mustard: 10 tablespoons
- Ground black pepper: to taste
3
Slice the fillet and serve as an appetizer with sauce or as a filling for pancakes. Enjoy your meal!
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