Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
- 2 8-pz pieces red trout fillet with skin
- 1 large apple, cored, cut into 8 wedges
- 1 large pear, cored, cut into 8 wedges
- 2 tbsp butter
- 2 tbsp Lingonberry syrup from Ikea, or other berry syrup
- salt and pepper to taste
Total: 2 servings
1. In a large skillet heat the butter on medium heat, until it melts. If using unsalted butter sprinkle the melted butter with salt once it melts.
2. Spread the apple and pear wedges evenly on the skillet and cook for 10 minutes on medium-low heat on one side.
3. After 10 minutes flip the fruit wedges to cook on the other side.
4. At this point, season the trout with salt and pepper and add it to the same pan, skin side down first. Cook for 4-5 minutes.
5. Turn the trout fillets skin side up and cook for another 4 minutes.
6. When the trout is ready, pour the lingonberry syrup onto the fish and cook for 30 more seconds. Remove the fish and the fruit from the pan, pour the juices from the pan over the fish and serve.
- A really simple, no-fuss recipe, but the fish turns out very moist, salty and sweet, and a bit tart from the syrup. And the pan fried apples and pears keep the dish light and healthy, but add a little twist, that makes this meal feel special. At least that’s what I think :-)
- You can also add grapes to the pears and the apples.
- If you prefer, use red wine, or red wine reduction instead of the syrup, or together with it.
- Tip: to core apples and pears cut them in half and remove the core with a melon baller.