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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.
ð§ ææ
- 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
ðšâð³ äœãæ¹
- 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.
ð¡ ããã®ã³ã
- âYou can substitute spinach or kale for Swiss chard if unavailable.
- âEnsure the pan is hot before adding the fish for a good sear.
- âDon't overcrowd the pan when cooking the fish; cook in batches if necessary.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a splash of white wine to the chard and garlic while sautéing.
- Sprinkle with red pepper flakes for a touch of heat.