Pan seared trout crispy skin with dill and caper gremolata

trout crispy skin with mash potatoes, lemon wedge and broccolini on a white plate

cremneblad

Pan seared trout fillet cooked to perfection. The crispy trout skin is fried separately in lots of hot oil until it's crispy like a crackling.

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Prep Time 20

Cook Time 10

Course Main Course

Cuisine european

Servings 4

Ingredients

1 trout filleted
⅓ cup dill chopped
⅓ cup parsley chopped
2 clove garlic finely chopped
½ cup capers chopped
1 lemon juice and zest
11/2 cup olive oil

Instructions

Remove the skin from the trout.
Cut the skin up in large pieces.
Cut the bone line out from the center of the fillets
Season and fry the fillets in a hot skillet until just cooked through. Set aside
Add more oil to the skillet and fry the skin until it's crispy and the skin puffs up. Season with salt.

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