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Pastrmka sa Blitvom i Bijelim Lukom
Trout with Swiss Chard and Garlic
A simple yet elegant dish featuring pan-fried trout served with sautéed Swiss chard and abundant garlic. This recipe showcases the fresh flavors of the Adriatic coast and the healthy Mediterranean ingredients common in Montenegrin cuisine.
🧂 Ainekset
- 4 medium Trout(cleaned, about 250-300g each)
- 1 kg Swiss chard(trimmed and roughly chopped)
- 8 cloves Garlic(thinly sliced)
- 4 tbsp Olive oil
- 1 Lemon(cut into wedges, for serving)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Pat the trout dry with paper towels. Season the cavity and exterior of each fish with salt and pepper.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the trout in the hot oil and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove trout from the skillet and set aside.
- 3
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- 4
Add the chopped Swiss chard to the skillet. Season with salt and pepper. Sauté, stirring occasionally, until the chard is wilted and tender, about 5-7 minutes.
- 5
Return the trout to the skillet with the Swiss chard and garlic. Cook for another minute to heat through.
- 6
Serve the trout immediately with the Swiss chard and garlic, accompanied by lemon wedges.
💡 Ammattilaisvinkit
- ✓You can substitute spinach or kale for Swiss chard if unavailable.
- ✓Ensure the pan is hot before adding the fish for a good sear.
- ✓Don't overcrowd the pan when cooking the fish; cook in batches if necessary.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of white wine to the chard and garlic while sautéing.
- Sprinkle with red pepper flakes for a touch of heat.