Soška Postrv — Print Recipe — The Culinary Codex

Pristine Soča valley trout pan-fried in butter with lemon and fresh herbs, the skin crisp and the flesh delicate and flaky.

Ingredients

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.