Pan Fried Rainbow Trout
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
39
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Wash the trout in cold water and pat dry to remove any tiny stray bones
2
Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down
3
Cook the trout in batches of 1 or 2 at a time
4
Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side
5
Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly
6
As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes
7
Cook for 2 minutes, add the tarragon and remove from the heat
8
Serve immediately with fiddlehead ferns