Recipe of the week: Pan-fried fillet of trout and beetroot salad

This weeks recipe, pan-fried fillet of trout served with warm beetroot salad is shared by the Scandinavian Dad, who is an excellent chef.

This recipe brings back some childhood memories, from one of those many lakes and rivers you can find in Norway. I started fishing, and trout in particular, when I was still in primary (yes I was fishing on my own, no Health and Safety regulations where I grew up, luckily), it was really great when you were able to catch a few, and then get it served later the same day for supper. Today’s dish is inspired by one classic recipe from when I grew up. The beetroot, which seems to have been in hiding for a while, is finally back in season and easy to get in the shops again. Hope you will enjoy this recipe as much as we do, and please do feel free to comment with any questions or feedback you may have.

All the best and “God apetitt”
Scandinavian Dad

Pan-fried fillet of trout with warm beetroot salad
Serves 4 | Cooking time: 10 – 20 minutes | Preparation time: 30 minutes

1 Lime
1 Red Chili
150 g Butter
1 Parsley bulb, finely chopped

2 Trouts, filleted

4 Beetroots
3 Shallots
Lamb’s lettuce
Olive oil
Balsamic vinegar

Take the butter out of the fridge, to soften.
Start with washing the beetroots, do not break the skin or remove the top/bottom. Roast together with peeled shallot wedges in the oven at 200˚C for 2 – 2.5 hours depending on size. The beetroot is done when the skin peels off easily.
Do something else for a while when the beetroot is cooking…
Finely chop the parsley and the red chili (preferably a hot one). Mix together with the soft butter and the juice from the lime. Place the butter-mix on a sheet of cling film, or aluminum foil, and roll it up as a “sausage”. Place the mixed butter back in the fridge to harden.
Rinse the lamb lettuce and leave it to drain.
If the trout is not filleted, cut out the fillets and leave the skin on, lightly season with salt and pepper.
When the beetroots are done, peel off the skin and cut it into wedges.
Mix the beetroot wedges, lamb lettuce and the roasted shallots with some olive oil and balsamic vinegar.
Fry the trout fillets in a hot pan with butter and oil, fry for 1-2 min on the meat side, then fry for 2-3 min (or until done) on the skin side.
Serve the trout fillet with salad on the side, and top the trout with a generous piece of the spicy butter.

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