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Pan Fried Trout with Sprout Salad

Pan Fried Trout with Sprout Salad

Pan fried Trout with Sprout Salad.jpg

By Atmosphere Fine Foods


2-3 Tbsp. oil
1 Tbsp. butter
Trout filet
Salt & Pepper to taste
½ lemon, juice squeezed
1-2 cloves garlic, crushed

Fresh sprouts (pea sprouts and radish sprouts were used in this recipe)
½ red pepper, diced
½ orange or yellow pepper, diced
Pineapple tomatoes, halved (optional)

Orange Mustard Dressing:
1 Tbsp. Dijon mustard
1-2 Tbsp. orange marmalade (substitute with ½ cup orange juice)
2 cloves garlic, crushed
¼ cup Olive oil
Salt & Pepper to taste

1. In a separate bowl whisk together ingredients for orange mustard dressing, set aside.
2. Season trout with salt and pepper. On medium high heat, in a frying pan add oil and butter. Fry trout on one side until browned. Flip trout. Squeeze juice of half of lemon on top and sprinkle with crushed garlic. Place trout in oven. Bake for 10-15 minutes.
3. Meanwhile, place pea and radish sprouts into a bowl. Add diced peppers, halved pineapple tomatoes (optional), and put into a bowl. Lightly dress sprout mixture prior to serving, reserving some, and mix.
4. Remove trout from oven. Let stand for approximately 5 minutes.
5. To plate: Place salad mixture on center of a plate, placing trout on top. Dress with Orange Mustard Dressing.

Serves approximately 2-4 people.

Over the past few weeks our Dinner Party Chefs have been dropping by with recipes for easy yet very tasty summer meals.
Meals that use as much local ingredients as possible.
This afternoon Nav and Rita join me again with another great meal.

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