Polish · intermediate
Polish Pan-Seared Trout Fillets With Creamy Dill And Horseradish Butter
Crispy skin-on trout fillets served with a traditional Polish compound butter flavored with grated horseradish, fresh dill, and lemon.
- PREP TIME
- 10 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat trout fillets completely dry with paper towels and season skin and flesh sides with salt and black pepper.
- 02
In a small bowl, stir together softened butter, prepared horseradish, minced fresh dill, and lemon juice until blended.
- 03
Heat vegetable oil in a large nonstick skillet over medium-high heat until hot.
- 04
Place trout fillets skin-side down and press gently with a flat spatula for 10 seconds to hold flat against the pan.
- 05
Sear skin-side down for 4 minutes until skin is golden and crispy, then stir in minced garlic around the fish.
- 06
Flip fillets over gently and cook flesh-side for 2 minutes, then top each fillet with a dollop of horseradish dill butter to melt before serving.
A LITTLE KITCHEN KNOW-HOW
Crispy Skin Pan-Searing
Cooking skin-on fish fillets skin-side down over medium-high heat under gentle pressure to create crisp skin and keep flesh moist.
Notes from the kitchen
- Thoroughly drying the skin with paper towels prevents sticking and guarantees a crisp finish.
- Adjust the prepared horseradish quantity to control the pungency of the compound butter.
- Original home-cooking adaptation inspired by Polish; 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.