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