Looks fancy but the Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce is very easy to make
The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.
The Occasion: This is a dish that will work equally well for a weeknight family dinner (fast and easy) or for a weekend dinner party with guests (attractive presentation, tastes amazing).
The Occasion: This is a dish that will work equally well for a weeknight family dinner (fast and easy) or for a weekend dinner party with guests (attractive presentation, tastes amazing).
The Recipe: This recipe for Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce comes from the Norwegian Seafood Council. Our top-quality fish came from that part of the world so it seemed logical to check out their recipe recommendations.
Delicious, fast, and easy -- what else do you need?!
What Makes it Special? Fish is often served with a creamy dill sauce, that’s not new. But the addition of lime zest and juice adds a welcome zing to this classic go-with. The potato treatment is also a bit different (oil instead of dairy, and lots of yummy dill). Altogether this is a recipe that presents well on the plate and delivers culinary happiness to the nth degree.
Note: You can easily swap the fjord trout with salmon, steelhead trout, or arctic char – any of the pink fleshed fish. It is worth it to seek out the very best quality fish you can find/afford for this recipe.
Note: You can easily swap the fjord trout with salmon, steelhead trout, or arctic char – any of the pink fleshed fish. It is worth it to seek out the very best quality fish you can find/afford for this recipe.
|
The Playlist: In the same way that this recipe offers an unexpected version of a classic, so too I think you’ll find this rendition of Norwegian Wood by Sergio Mendes & Brasil 66 adds drama, pizzazz, and tropicalia to a beloved Beatles song.
|
|
Serve With: Green beans, roasted beets or glazed carrots would all be delicious on the side. Look for things that you will want to dip into that luscious creamy dill sauce. Click on the photos to enlarge them and read the captions.
The Verdict: Yes, yes, yes. More, please! As noted, the quality of the fish matters. Watch the fish closely as it sears in the pan – you want nice, crispy skin but definitely do not overcook it.
| Print the Recipe- Pan-Seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce |
Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce
Recipe source: Norwegian Seafood Council
INGREDIENTS:
For the Fish
Crushed Potatoes with Lime and Dill
Creamy Lime-Dill Sauce
DIRECTIONS:
Recipe source: Norwegian Seafood Council
INGREDIENTS:
For the Fish
- 4 5 oz Norwegian fjord trout fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- Sea salt and freshly ground black pepper
Crushed Potatoes with Lime and Dill
- 2/3 pound new potatoes
- Olive oil, to taste
- Lime juice, to taste
- Lime zest, to taste
- 1 small handful of dill, chopped
Creamy Lime-Dill Sauce
- ½ cup mayonnaise
- 1 small handful of dill, chopped
- Zest of 1 lime
- Juice of half lime
DIRECTIONS:
- Bring a large saucepan of salted water to the boil and cook potatoes for 8-10 minutes until just firm. Drain, refresh under cold water, peel and return to the pan.
- Note: Leave the potato skin on, if you prefer, or do a mix of peeled and unpeeled potatoes.
- Keep in a warm place or side of the stove and cover to retain the heat. When ready to serve, crush the potatoes with a fork, drizzle over olive oil and stir through lime juice, zest and dill.
- Combine all ingredients for the creamy dill sauce and season with salt and pepper.
- Season the fjord trout on both sides and heat the olive oil and butter in a frying over medium heat.
- When the butter is starting to foam, add the fjord trout skin side down and cook for about 3 minutes. Turn and cook another 3 minutes until fish is golden brown.
- Plate the fjord trout fillets, top with sauce and sprinkle with some grated lime zest. Serve with the crushed potatoes on the side.
Tell us about your 'tweaked' takes on classic recipes in the Comments. What has turned out best?
RSS Feed