Trout à la Moutarde

This elegant French dish features pan-seared trout coated with a tangy mustard sauce, served with sautéed seasonal vegetables. It's a delightful way to elevate a simple fish dish into a gourmet experience.

Steps

1. Start by seasoning the trout fillet with salt and pepper on both sides. 2. In a small bowl, mix the Dijon mustard with a squeeze of lemon juice and set aside. 3. Heat the olive oil in a pan over medium heat. Once hot, add the trout fillet skin-side down. 4. Cook for about 3-4 minutes until the skin is crispy, then flip and add the butter to the pan. 5. Spoon the mustard mixture over the trout and cook for another 2-3 minutes until the fish is cooked through. 6. In a separate pot, blanch the seasonal vegetables for about 2-3 minutes until tender but still vibrant. 7. Serve the trout on a plate, drizzle the pan sauce over it, and arrange the vegetables alongside. Garnish with fresh parsley.

1 trout fillet (about 150g) 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste 1/2 lemon (for juice) 1/2 cup seasonal vegetables (e.g., asparagus, carrots, or green beans) Fresh parsley for garnish