Trout, tender veggies & herb sauce
755 kcal per serving · 41g protein
Pan-cooked trout with tender boiled potatoes, broccoli and carrots in a lemon-garlic herb sauce. Light, quick and quietly elegant.
Open in Mixit →Ingredients
- Trout fillet × 1
- 150 g Broccoli florets
- Carrots × 1
- Lemon × ½
- 1 tbsp Olive oil
- 1 clove Garlic
- 2 sprigs Fresh dill
- 5 g Fresh parsley
- 1 g Black pepper
- 750 ml Water
- 50 ml Cream
- 2 g Salt
- 200 g Potatoes
Method
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Boil Potatoes
In a pan of boiling salted water, cook the potatoes for 15 minutes.
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Prep the broccoli and carrot
Meanwhile, wash the broccoli and cut it into florets. Peel the carrot and slice it into rounds.
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Prepare the herb sauce
Prepare the herb sauce. Wash and chop the parsley and dill, and finely mince the garlic.
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Mix the cream
In a bowl, mix the cream, parsley, dill, garlic, lemon zest and juice. Season with salt and pepper, add a drizzle of olive oil, and stir.
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Add Broccoli
After 15 minutes of cooking the potatoes, add the broccoli and sliced carrots to the pan. Cook for an additional 5 minutes until the vegetables are just tender when pierced with a knife.
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Heat the oil and add the trout
Heat a drizzle of olive oil in a frying pan over medium-high heat until it shimmers, then add the trout fillet, skin side down.
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Season and pan-fry the trout
Season with salt and pepper and pan-fry for 6 minutes — the flesh will slowly turn opaque from the bottom up.
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Finish Trout
Turn the trout over and cook for 1 minute on the other side. Set aside.
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Drain Veggies
Once the vegetables are cooked, drain them.
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Plate the vegetables
Plate the vegetables and the trout fillet.
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Spoon over the herb sauce
Spoon over the herb sauce, then add a few parsley leaves and a lemon wedge if you have any left. Enjoy!
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