Arctic trout in lemon butter

Time

Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.

Fresh fish from the market fishmonger I trust will find their way into my kitchen at least once a week. Today we had for a change Eismeer trout fillet, on the skin and in lemon butter fried with rosemary potatoes and cucumber salad in Dill cream sauce.

The preparation is very simple and really does not do much work. The result is a delicious and healthy meal. The fishmonger had conscientiously removed all the bones from the fillets and so the food was a sheer pleasure.


I can only recommend a Nachkochen and wish you good appetite already!

ingredients

For 2 people:

  • 2 Eismeer trout fillets of approx. 300 g each
  • Butter for frying for the fish and potatoes
  • 1/2 freshly squeezed lemon
  • Lemon slices to the fish
  • Pepper, Fleur de Sel
  • 2 sprigs of fresh rosemary
  • Potatoes for 2 servings, cooked with shell
  • Side dish: cucumber salad in dill cream sauce

preparation

  1. Wash the potatoes and cook with shell in salted water until they are cooked, then peel and set aside.
  2. In a pan, melt a good piece of butter and add lemon juice. Now season the fish fillets with pepper and a little Fleur de Sel (it goes, of course, normal or herbal salt), and with the skin in the hot butter first. Switch back the heat and fry the fillets for about 5 minutes on the skin side.
  3. Heat the butter in another pan, remove the fresh rosemary from the twigs, chop and add to the butter. Now also add the potatoes and fry until light brown.
  4. Turn the fish fillets over and fry for a further maximum of 5 minutes on the meat side over medium heat.
  5. Now the plates can be prepared appetizing, the lightly browned potatoes are added in a bowl and the cucumber salad is served in bowls.

Let it taste good!

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