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Rainbow Trout Pan-Fried on the Skin
Rated 5.0 stars by 1 users
portions
for 2 people
Crispy, juicy, and fresh – rainbow trout pan-fried on the skin.
Served with a light cucumber salad, dill, and skyr, this dish combines freshness, aroma, and pure enjoyment on the plate. Discover the recipe and experience how simple ingredients become an elegant flavor experience.
Ingredients
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2 fillets with skin
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salt
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neutral oil
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butter for basting
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1 cucumber
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1 tbsp skyr
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1–2 tbsp linseed oil
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fresh dill, finely chopped
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salt
Trout
Cucumber salad
preparation
Cucumber salad
Thinly slice or shave the cucumber
Lightly salt, let sit briefly, then squeeze out excess water
Fold in skyr, linseed oil, and dill
Chill. The salad should stay fresh and clean, not heavy.
Pan-fried trout on the skin
Pat fillets dry
Season the skin side well with salt
Heat pan to medium
Add oil to the pan
Place trout skin-side down. Do not flip. Do not move. Do not press.
Reduce heat slightly
Let the fillet gently cook through. The flesh will turn lighter from bottom to top.
Basting
Once the skin is crispy, add butter to the pan, let it foam, and repeatedly baste the fish with hot butter. The top cooks gently through the butter without losing its sear.
