German · intermediate
Bavarian Skillet Trout With Almond Caraway Butter And Horseradish Potatoes
Delicate pan-seared trout fillets topped with toasted almond caraway butter, paired with creamy horseradish mashed potatoes.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Boil potato cubes in salted water for 15 minutes until fork-tender, then drain thoroughly.
- 02
Mash hot potatoes with warm milk, 20g butter, prepared horseradish, salt, and black pepper until velvety smooth; cover to keep warm.
- 03
Season skin side of trout fillets with salt and black pepper.
- 04
Melt 15g butter in a large skillet over medium-high heat, lay trout fillets skin-side down, and sear for 3 minutes until skin is crispy; flip gently and cook for 1 minute more before removing to warm plates.
- 05
Melt remaining 15g butter in the same skillet over medium heat, add sliced almonds and caraway seeds, and cook for 2 minutes until nuts turn light golden.
- 06
Stir fresh lemon juice into the nut butter, spoon immediately over seared trout, and garnish with parsley alongside the horseradish mashed potatoes.
A LITTLE KITCHEN KNOW-HOW
Meunière-style Nut Browning
Toasting nuts directly in pan butter with acidic citrus finish to create a fragrant topping for tender pan-seared fish.
Notes from the kitchen
- Keep a close eye on the sliced almonds as butter can turn from toasted to burnt within seconds.
- Press down gently on the fish fillets with a spatula during the first 30 seconds of searing to prevent curling.
- Original home-cooking adaptation inspired by German; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.