Lunch

Pan-Seared Trout with Warm Swabian Potato Salad

Name: Pan-Seared Trout with Warm Swabian Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 12 oz (340 g) waxy potatoes (Charlotte or fingerling); 2 trout fillets, 5 oz (140 g) each, skin on, pin bones removed; 1/2 cup (120 ml) low-sodium vegetable broth; 1 small shallot, minced; 1 tbsp whole-grain mustard; 2 tbsp apple cider vinegar; 1 tbsp olive oil, plus 1 tsp for searing; 1/2 cup thinly sliced cucumber; 2 tbsp finely chopped cornichons plus 1 tbsp brine; 2 tbsp chopped dill; 1 tbsp snipped chives; 1/2 tsp fine salt, divided; 1/4 tsp black pepper; 1 cup (30 g) lamb's lettuce (Feldsalat) or baby arugula; lemon wedges

Warm waxy potatoes soak up a tangy shallot-mustard broth dressing in the Swabian style, with no mayonnaise. Crisp-skinned trout and lamb's lettuce go on top.

480cal per serving 36gprotein 36gcarbs 20gfat 15min prep 25min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this