Trout with Creamy Dill and Prawn Sauce
Prep time: 25 minServes: 4
Pairs with
Trout with dill and prawns — a combination that feels like summer on the coast regardless of the month. A sparkling wine or a light white with mineral character matches the creamy without getting heavy.
Ingredients
- 4 trout fillets (about 180g each), skin on
- 1 tbsp butter
- 1 tbsp olive oil
- Flaky sea salt, black pepper
- Sauce:
- 200g small peeled prawns
- 200ml crème fraîche
- 1 tbsp Dijon mustard
- Juice of ½ lemon
- Large bunch of dill, finely chopped
- Flaky sea salt, black pepper
Method
- 11. Warm the crème fraîche with mustard and lemon juice in a small saucepan over low heat. Stir in the prawns and most of the dill. Keep warm without boiling — the acid from the lemon and mustard does the work.
- 22. Pat the trout fillets dry and salt the skin side.
- 33. Heat butter and olive oil in a large frying pan over medium-high heat. Lay the trout skin-side down. Cook 4 minutes without moving until the skin is crisp and golden.
- 44. Flip carefully. Cook 2 more minutes — the fish should be rosy inside.
- 55. Place the fish on plates, spoon the creamy prawn sauce alongside. Garnish with the remaining dill.