Main and Side
Pan-Fried Trout with Radish and Arugula Salad
Trout dredged in corn flour and fried in butter, with a crisp radish and arugula salad.
- Gluten-free
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 bunch arugula
- ½ bunches radish
- 2 tbsp olive oil
- 1 lemon
- 1 tsp salt
- 2 trout
- 3 tbsp corn flour
- 2 tbsp sunflower oil
- 1 tbsp butter
Method
- Wash and roughly chop the arugula and thinly slice the radishes; dress with the olive oil, the juice of half of the lemon and a pinch of salt.
- Salt the cleaned trout inside and out with the rest of the salt and dredge in the corn flour.
- Heat the sunflower oil and butter in a wide pan over medium heat. Cook the trout for about 5–6 minutes per side, until the skin is crispy and the internal temperature reaches 63°C.
- Serve the trout with the salad and the rest of the lemon in wedges.