Pan-fried trout with orange dill butter sauce


125 g butter, 1 clove of garlic, juice of an orange, juice of half a lemon, a handful of fresh dill (finely chopped), salt and pepper, 30 ml olive oil, 600 g fresh trout fillets (rainbow trout or salmon trout) cleaned and boned, salad to serve


First prepare the sauce by melting the butter in a small saucepan over medium heat. Finely grate the garlic clove and add it to the melted butter together with the orange juice, the lemon juice and the finely chopped dill. Mix everything well, season with salt and pepper, bring to the boil briefly and then remove from the heat.
Afterwards, heat the oil in a large frying pan. Cut the trout fillets into small portions and fry them in the pan, skin side down, for about 2-3 minutes. In the meantime, season the flesh side with a little salt and pepper, turn the fillets over and fry for a further 30 seconds so that the fish remains slightly pink in the middle. Arrange the fish on a plate and pour the sauce generously over it. Enjoy with a crisp green salad.

Wine recommendation:

The Anthonij Rupert Cape of Good Hope Serruria Chardonnay 2019 impresses with its well-structured character and aromas of lemons and almonds and combines wonderfully with seafood and fish dishes. The Anthonij Rupert Riebeeksrivier Swartland Caroline 2018, with its harmonious interplay of acidity and fruit notes, is particularly well suited to light dishes. The Anthonij Rupert Jean Roi Cap Provincial Rosé 2018 also harmoniously matches salads and seafood with its crisp yet balanced acidity.

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