Pristine Soča valley trout pan-fried in butter with lemon and fresh herbs, the skin crisp and the flesh delicate and flaky.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval white platter
Garnishes: lemon halves, fresh herbs, pan juices
Accompaniments: boiled potatoes, green salad
Instructions
-
1
Pat trout dry, season inside and out with salt and pepper. Lightly dust with flour.
-
2
Heat butter and olive oil in a large skillet over medium-high heat until the butter foams.
-
3
Place trout in the pan and cook without moving for 4-5 min until the skin is golden and crisp.
-
4
Carefully flip, add garlic, thyme, and rosemary to the pan. Cook 4 min more, basting with butter.
-
5
Squeeze lemon over the fish in the last minute of cooking.
-
6
Serve whole on warm plates with pan juices, herbs, and lemon halves.
Did You Know?
The Soča river's marble trout (Salmo marmoratus) is found nowhere else on Earth and is one of the largest freshwater trout species.
Chef's Notes
Equipment Tips
- large skillet
- fish spatula
- sharp knife
Garnishing
lemon halves, fresh herbs, pan juices
Accompaniments
boiled potatoes, green salad
The Story Behind Soška Postrv
The emerald Soča river has sustained communities with its trout for millennia. Fishing culture in the Soča valley is deeply regulated to protect the endemic marble trout. Simply prepared with butter and herbs, the fish's quality speaks for itself.
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