Organic pan-fried trout with lemon, butter & cherry tomato sauce
Fresh organic trout from Urk, pan-fried until golden and topped with a bright lemon, butter, white wine and cherry tomato sauce.
What you need
How Maurice does it
- 1
Pat the trout dry with paper towels, then lightly coat both sides with flour, shaking off any excess.
- 2
Heat the olive oil in a large frying pan over medium heat. Carefully place the floured trout in the pan and fry for about 4 minutes per side, until golden and cooked through.
- 3
Remove the trout from the pan and set aside on a cutting board or plate. If desired, remove the skin.
- 4
In the same pan, squeeze in the juice of the lemon, then add the squeezed lemon halves and the butter. Let the butter melt.
- 5
Pour in the white wine and stir, then add the smashed garlic cloves, sliced chili, and halved cherry tomatoes. Simmer for 2–3 minutes, shaking the pan to combine.
- 6
Stir in the fresh coriander and season with salt and pepper to taste.
- 7
Pour the hot tomato and lemon sauce over the golden trout and serve immediately.
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