Portioned trout in a frying pan
1 serving
20 minutes
Portion trout in a pan is an elegant dish of author cuisine that reveals the richness of flavors and aromas. Tender rainbow trout infused with a spicy mix of lemon zest, garlic, and Provençal herbs acquires exquisite piquancy. Butter gives the fish softness, while leeks and onions add a gentle sweetness to the composition. White wine absorbed during braising adds a refined acidity, making the dish harmonious. It's an ideal option for a romantic dinner or family celebration – portioned serving creates a sense of care and individuality. Every detail—from the lemon slice to the sharp accent of chili pepper—highlights the gastronomic perfection of this dish.
1
Cut the leek into thick rings.
2
Grate the lemon zest and garlic on a fine grater.
- Garlic: 2 pieces
- Lemon: 0.3 piece
3
Chop the onion very coarsely.
4
Combine zest, garlic, salt, and Provençal herbs in a deep bowl, add olive oil and mix.
- Lemon: 0.3 piece
- Garlic: 2 pieces
- Sea salt: 0.3 teaspoon
- Herbes de Provence: 1 teaspoon
- Olive oil: 1 teaspoon
5
Coat the gutted fish on the outside with the prepared mixture.
- Rainbow trout: 1 piece
- Lemon: 0.3 piece
- Garlic: 2 pieces
- Sea salt: 0.3 teaspoon
- Herbes de Provence: 1 teaspoon
- Olive oil: 1 teaspoon
6
Add the garlic mixture inside as well.
- Garlic: 2 pieces
7
Add butter (1 piece).
- Butter: 2 pieces
8
Add rings of leek.
- Leek: 25 g
9
Secure with toothpicks.
10
Place the fish in a hot skillet, adding a piece of butter.
- Butter: 2 pieces
11
After 5 minutes, flip the fish and add the onion. Reduce the heat.
- Onion: 1 piece
12
Season with chili pepper.
- Chili powder: 0.3 teaspoon
13
Pour in the wine and reduce the heat a bit more.
- Dry white wine: 50 ml
14
Cover with a lid.
15
It can be served in 5-7 minutes. Transfer to a plate with onions, adding a slice of lemon.
- Lemon: 0.3 piece