Trout Fillets with Lemon Potatoes and Arugula

Crispy pan-fried trout fillets rest on lemon potatoes with butter and fresh arugula. The dish is quick to make and turns out reliably even for beginners.

By yumbelo · 2 servings · 35 minutes

Ingredients

  • 300 g Trout fillets
  • 400 g Waxy potatoes
  • 1 Stück Shallot
  • 30 g Butter
  • 1 Stück Lemon (organic)
  • 60 g Arugula
  • 1 Bund Dill
  • 1 EL Cooking oil
  • Salt
  • Pepper

Method

  1. Wash the potatoes, boil them in salted water for about 18 minutes until al dente, drain, let cool and cut into slices or wedges.
  2. Finely dice the shallot, scrub the lemon under hot water, grate the zest and halve the lemon. Finely chop the dill.
  3. Pat the trout fillets dry and season both sides with salt and pepper.
  4. Heat the oil in a large pan and fry the trout fillets skin-side down for about 3 minutes until crispy, then flip and cook for another 1 to 2 minutes. Remove and keep warm.
  5. In the same pan, melt the butter, sweat the shallot until translucent and add the potatoes. Fry the potatoes for 3 to 4 minutes until golden brown.
  6. Season with the lemon zest, the juice of half a lemon, salt and pepper, and fold in the dill.
  7. Divide the arugula between two plates, top with the lemon potatoes and place the trout fillets on top. Garnish with the remaining lemon and serve immediately.