Trout steak with young potatoes
Cooking time:
35 minutes
Active time:
20 minutes
Complexity:
Average
Need to defrost
Rainbow trout is the perfect balance of benefits and lightness. This delicate red fish contains fewer calories than other salmon, but it remains a storehouse of omega-3, B vitamins, phosphorus, potassium and, of course, protein.
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Recipe "Trout steak with young potatoes"
Ingredients per 1 serving
rainbow trout steak
150 g
young potatoes
120 g
dry garlic
pinch
broccoli
100 g
vegetable oil
10 ml
pesto sauce
1 tbsp (15 g
salt
to taste
ground black pepper
to taste
Step 1/4
Boil new potatoes in their uniforms and cut into large cubes.
Step 2/4
Salt and pepper the trout steak to taste. If you are using frozen fish, thaw it first. Fry in vegetable oil on both sides until golden brown or bake in an oven preheated to 180 degrees for 15-20 minutes.
Step 3/4
Blanch several broccoli inflorescences in boiling salted water for 2-3 minutes.
Step 4/4
Serve the trout steak with a dollop of pesto and a side of potato and broccoli.
Ingredients per 1 serving
rainbow trout steak
150 g
young potatoes
120 g
dry garlic
pinch
broccoli
100 g
vegetable oil
10 ml
pesto sauce
1 tbsp (15 g
salt
to taste
ground black pepper
to taste
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