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Ingredients

Portions

For the Pan-fried Trout

4 trout fillets (about 150 g each)
2 Tablespoon(s) olive oil
1 lemon (juice and zest)
Salt and pepper to taste
Fresh herbs (e.g., parsley or dill) for garnish

For the Brussels Sprouts

400 g Brussels sprouts, trimmed
2 Tablespoon(s) butter
Salt and pepper to taste
A pinch of nutmeg (optional)

For the Boiled Potatoes

600 g waxy potatoes, peeled
Salt to taste
Fresh herbs (e.g., parsley) for garnish

Preparation

  • Preparation time: 15 min
  • Cooking time: 25 min
  • Total time: 40 min

Fry the Trout

1. Rinse the trout fillets, pat them dry, and season with lemon juice, salt, and pepper.
2. Heat the olive oil in a large pan and fry the trout fillets over medium heat for about 4-5 minutes on each side until golden brown. Garnish with lemon zest and fresh herbs.

Prepare the Brussels Sprouts

1. Blanch the Brussels sprouts in boiling salted water for about 5-7 minutes until tender but still crisp. Drain and sauté in a pan with butter. Season with salt, pepper, and nutmeg.

Prepare the Boiled Potatoes

1. Cook the peeled potatoes in salted water until tender (about 15-20 minutes). Drain and toss with a bit of butter and fresh herbs.

Serve

1. Plate the pan-fried trout alongside the Brussels sprouts and boiled potatoes. Garnish with fresh herbs if desired and enjoy!

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October 23, 2024 11:52

Average rating of 5 out of 5 stars

ein Klassiker für Karfreitag und extrem lecker noch dazu!

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