Forelle mit Kräuterbutter Kartoffeln (Druckversion)
Forelle knusprig gebraten, serviert mit frischer Kräuterbutter und zarten neuen Kartoffeln – ein harmonisches Zusammenspiel.
# Zutaten:
→ Fish
01 -
4 trout fillets, skin on
→ Vegetables
02 -
500 g new potatoes, halved
03 -
2 tablespoons olive oil
04 -
Salt and pepper, to taste
→ Herbs
05 -
4 tablespoons unsalted butter, softened
06 -
2 tablespoons fresh parsley, chopped
07 -
1 tablespoon fresh dill, chopped
08 -
1 tablespoon fresh chives, chopped
09 -
Zest of 1 lemon
# Anleitung:
01 -
In a large pot, bring salted water to a boil. Add the new potatoes and cook for about 15 minutes or until tender. Drain and set aside.
02 -
While the potatoes are cooking, prepare the herb butter by mixing the softened butter with parsley, dill, chives, lemon zest, salt, and pepper in a bowl until well combined. Set aside.
03 -
Heat olive oil in a large skillet over medium-high heat. Season the trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy.
04 -
Carefully flip the trout and cook for an additional 3-4 minutes until cooked through.
05 -
Remove the trout from the skillet and place it on serving plates. Top each fillet with a generous dollop of herb butter.
06 -
Serve the trout alongside the new potatoes, drizzled with any remaining butter from the skillet.
# Hinweise:
01 -
For a variation, try adding capers to the herb butter for a tangy twist.
02 -
A crisp white wine like Sauvignon Blanc pairs well with this dish.