Pan-fried Ardennes trout celebrates the freshness of river trout with a crisp golden crust and delicate seasoning. This classic dish highlights the simple elegance of pan-searing, allowing the natural flavors of the fish to shine—perfect for a refined yet approachable meal inspired by the culinary traditions of the Ardennes.
Pan-fried Ardennes trout is a celebrated dish that reflects the rustic charm and culinary heritage of the Ardennes region, which spans parts of Belgium, Luxembourg, and France. Historically, the area’s pristine rivers and streams have been an abundant source of fresh trout, making this fish a staple in local kitchens for centuries.
Preparation is straightforward yet elegant: fresh trout is cleaned, seasoned simply with salt and pepper, then lightly dredged in flour before being pan-seared in butter until the skin turns crisp and golden. Sometimes, a squeeze of lemon and fresh herbs like parsley are added for brightness.
What makes pan-fried Ardennes trout particularly interesting is its emphasis on fresh, high-quality ingredients and minimal intervention—the technique allows the natural flavor and delicate texture of the trout to shine, offering a refined dish that’s both accessible and deeply rooted in regional tradition.
This recipe from Dagelijksekost is quite simple and fast, with the most labor-intensive step being the quick preparation of a classic herb butter followed by a brief pan-sear and short finish in the oven for the trout. The flavors are clean and fresh, centered on the delicate, mild taste of the trout enhanced by the rich, bright notes of the homemade herb butter, featuring fresh parsley, lemon zest, garlic, and shallot. The side of crispy baked potatoes and peppery watercress provides a simple, earthy, and fresh contrast that perfectly complements the fish.
The recipe is written in Dutch so I’ve got it translated in English, just for you (and me, too)!
Trout with Herb Butter, Fried Potatoes, and Watercress
Ingredients
- For the Herb Butter:
- 120g butter (softened)
- 1 clove garlic, crushed to a pulp
- 1 shallot, very finely minced
- ½ bunch parsley, very finely chopped
- 1 lemon (zest and juice)
- Salt and freshly ground black pepper For the Trout:
- 4 whole trout, cleaned
- Butter, for pan-frying For the Side Dish:
- Potatoes (peeled and quartered)
- Watercress (for serving)
Directions
- In a bowl, combine the softened butter, crushed garlic, finely minced shallot, chopped parsley, lemon zest, and a portion of the lemon juice (to taste). Mix everything thoroughly with a fork until you have a smooth herb butter. Season with salt and pepper.
- Preheat your oven to 180°C (350°F). Trim the tail and fins of the trout. Make a few shallow incisions on one side of each trout—this allows the herb butter to penetrate the flesh.
- Melt a knob of butter in a large roasting pan over medium heat. Place the trout in the hot butter and pan-fry for about 1.5 minutes on each side.
- Lay the trout in the pan with the incised skin facing up. Place a generous portion of the prepared herb butter on top of each fish. Transfer the pan to the preheated oven and cook for about 10 minutes.
- Peel the potatoes and cut them into quarters. Boil them until they are firm but cooked (al dente) and drain them well. In a separate pan, fry the boiled potatoes in butter or oil until they are crispy.
- Discard the cooking sprigs (if any). Serve the baked trout immediately alongside the crispy fried potatoes and the fresh watercress.
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