I really like fish, no matter how prepared it is. I think, however, that not every fish, but among the favorites, is, along with sea bream , salmon or salmon trout.
This time I prepared it with a tasty sauce of white wine and lemon, with a very simple garnish of Transylvanian potatoes. A culinary treat for me was this pan -fried trout.
So far, everything is simple and mundane. But the secret lies in the way it is prepared, so that both the fish and the potatoes came out very juicy and flavorful.
I prepared everything in one pan . The Regis Stone frying pan, from Aloshop, of course, which I don’t part with anymore. Extremely hardworking, this pan is simply ideal. Beyond the fact that it has a stainless steel base, the inner layer mimics hot stone, so there is no question of it sticking or burning something like I do :))
The housing is made of forged aluminum, ensures excellent thermal conductivity and guarantees the strength and durability of Regis Stone pans.
But the most and most is the innovative drip system, with which we can gradually release the flavors to enhance the taste of food and keep it fresh.
Regis Stone pans are ideal for use on gas, induction, electric and ceramic hobs.
Returning to my recipe trout with potatoes to the pan , I say this: Sensational!
I prepared everything with a single tablespoon of oil in the pan, then I prepared a mix of spices that I “administered” to the fish using the lid with Aroma lid. It cooked wonderfully, without the need to lift the lid.
Go, go Regis Stone! He conquered me and I recommend these products to you without any hesitation!
- 1 salmon trout
- 500 gr new potatoes
- 200 ml white wine
- 3 lg olive oil
- black pepper (to taste)
- red pepper (to taste)
- 1 lemon
The fish is cleaned and cut into medallions. Put it aside.
Peel a squash, grate it and squeeze the juice. Choose from the smallest, to be about the same size so that they can all cook the same.
Heat the Regis Stone pan. Add a tablespoon of olive oil. Allow to heat, then add the fish slices and washed potatoes. Let the fish brown for a minute, turn to the other side, add a pinch of salt, then add the wine, let it simmer until the alcohol evaporates, then add the juice from a lemon and cover with lid. Adjust the heat to medium, then let it cook in the juice left in the pan.
The interesting thing is coming now. In a mortar, grind the black, red pepper and a pinch of salt. In the handle of the Aroma Lid lid, add two tablespoons of oil to which the salt and pepper mixture is added. Gradually, it will drip from this flavored oil and will give a lot of flavor to the food without having to lift the lid.
Leave it on the fire, maximum 20 minutes, to absorb the sauce from the pan. Try with a potato fork, if they are penetrated, lift the lid and add the remaining spices in the lid handle and cover. Let it rest for 3 minutes, then serve.
The meat and potatoes come out browned but juicy inside, with a pleasant aroma of wine and lemon!
Use this recipe for trout with baked potatoes! No frying, no much oil, but everything is extremely fast and tasty!