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30 min
€3.40
2 plates
Dinner
Nutrition per person
520 kcal
48
20
34
Carbs (g)
Fat (g)
Protein (g)
Pan-Seared Trout with Dill Potatoes and Beet Salad
2 plates
Serving size:
Time to prepare:
30 min
Cost per person:
€3.40
Energy per person:
Nutrition (per person):
520 kcal
48
gram carbs
20
gram fat
34
gram protein
Ingredients
Substitutions
• 2 trout fillets (about 300 grams total), skin on
• 400 grams potatoes, peeled and cut into equal pieces
• 250 grams cooked beets, grated
• 1 small onion, finely chopped
• 2 table spoons oil
• 1 table spoon butter
• 1 table spoon dill, chopped
• 1 tea spoon lemon juice
• Salt and black pepper
• Trout: salmon, cod, or pollock fillets.
• Butter: extra oil.
Allergens
Fish (trout), Dairy (butter)
1. Put potatoes into a pot, cover with cold salted water, bring to a boil, and cook until soft (about 15 minutes). Drain, add butter, dill, and a little salt. Toss gently.
2. Mix beets with onion, lemon juice, a pinch of salt, and black pepper.
3. Pat trout dry. Season skin and flesh with salt and black pepper.
4. Heat oil in a pan on medium-high. Place trout skin side down and cook 3–4 minutes until skin is crisp. Turn and cook 1–2 minutes more until just cooked through.
5. Rest 1 minute.
How to make
Serving tip
Serve trout with dill potatoes and beet salad on the side. Add a lemon wedge.
Alenka's note
“Crisp skin, soft flakes, and simple sides—clean dinner that still feels special.”
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