Pan-Seared Smoked Trout with Lemon Dill Cream Sauce
Instructions
- 1
Boil baby potatoes in salted water for 15-20 minutes until tender. Drain and set aside.
- 2
Pat the smoked trout fillets dry with paper towels. Season lightly with black pepper (remember they're already smoked and salted).
- 3
Heat butter and olive oil in a large skillet over medium heat.
- 4
Gently place trout fillets in the pan, skin-side down. Cook for 3-4 minutes until the skin is crispy.
- 5
Carefully flip the fillets and cook for another 2-3 minutes. Transfer to a plate and tent with foil.
- 6
In the same pan, add shallot and garlic. Sauté for 1-2 minutes until fragrant.
- 7
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
- 8
Add lemon juice, lemon zest, fresh dill, and capers. Stir and season with salt and pepper to taste.
- 9
Halve the cooked potatoes and quickly sear them in the pan with the sauce for 2 minutes.
- 10
Arrange salad greens on plates, place the trout fillets on top, and surround with potatoes.
- 11
Drizzle the lemon dill cream sauce over the fish and serve immediately.
Chef's Note
"This elegant yet simple dish transforms everyday smoked trout into something truly special with a bright, creamy sauce that takes just minutes to make. Serve it for a weeknight dinner that feels like a celebration, and don't forget to use the leftover sauce for dipping those crispy potatoes!"
