Trout, steamed veggies & herb sauce

59 min · Easy · Serves 1

415 kcal per serving · 35g protein

Pan-cooked trout with steamed broccoli and carrots in a lemon-garlic herb sauce. Light, quick and quietly elegant.

Ingredients

• Trout fillet × 1
• 150 g Broccoli florets
• Carrots × 1
• Lemon × 1
• 1 tbsp Olive oil
• 1 clove Garlic
• 2 sprig Fresh dill
• 5 g Fresh parsley
• 1 g Black pepper
• 100 ml Water
• 50 ml Cream
• 2 g Salt
• 200 g Potatoes

Method

1. Boil Potatoes

   

   In a pan of boiling salted water, cook the potatoes for 15 minutes.

2. Prep Broccoli

   

   Meanwhile, wash the broccoli and cut it into florets.

3. Prepare the herb sauce

   Prepare the herb sauce. Wash and chop the parsley and dill, and finely mince the garlic.

4. 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.

5. 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.

6. Heat a drizzle

   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.

7. Season with salt and pepper

   

   Season with salt and pepper and pan-fry for 6 minutes — the flesh will slowly turn opaque from the bottom up.

8. Finish Trout

   

   Turn the trout over and cook for 1 minute on the other side. Set aside.

9. Drain Veggies

   

   Once the vegetables are cooked, drain them.

10. Plate the vegetables

    Plate the vegetables and the trout fillet.

11. Spoon

    

    Spoon over the herb sauce, then add a few parsley leaves and a lemon wedge if you have any left. Enjoy!