Pan Seared Trout Recipe
This recipe comes from Wild Flower Hall, Mashobra, Himachal Pradesh. Trout fish marinated in an array of spices and pan seared. Served with onion lachchas.
- Total Cook Time1 hr 10 mins
- Prep Time 35 mins
- Cook Time 35 mins
- Recipe Servings2
Ingredients of Pan Seared Trout
- 1 trout boned, trimmed and gutted
- 1 tsp dill leaves
- Crushed coriander seeds
- 1/2 Tsp chilli flakes
- 4 tsp lime juice
- 1/2 tsp black mustard seeds
- 1.5 Tbsp diced onion
- 1 tsp fresh coriander leaf, chopped
- 2 Tbsp mustard oil
- Salt, to taste
How to Make Pan Seared TroutHideShow Media
For the marinade:
Mix half a teaspoon of salt, dill leaves, coriander seeds, chili flakes, two teaspoon lime juice and mustard oil.
Let the fish marinate for ten minutes. Cook in the pan for about 7 and a half minutes.
For the sauce:
Bring 2 Tbsp of mustard oil to smoking temperature in a pan. Add black mustard seeds and wait for them to crackle.
Add onions and saute them. Take the pan off the flame and add fresh coriander leaves, 2 tsp lime juice and salt to taste.
Pour the sauce over the fish. Serve with laccha onions and fresh lettuce and carrot.