Recipes

Creamy trout skillet with potatoes

Trout with vegetables, crème fraîche, soy sauce and potatoes.

Ingredients

• 220 g Trout
• 1 pcs Carrot (80g)
• 1 dl Zucchini (55g)
• 0.5 pcs Chili, red (6g)
• 0.5 pcs Garlic (1g)
• 3 tbsp Light crème fraîche 10% (54g)
• 1 tbsp Soy sauce (13g)
• 4 dl Spinach, raw (48g)
• 1 pcs Medium potato (65g)

Method

1. Chop the vegetables and bring the potatoes to a boil.
2. Let them sauté in the pan for a few minutes before adding the light crème fraîche, lemon juice and soy sauce. Season to taste with, for example, salt and pepper.
3. Then place pieces of trout on top and let it simmer until the fish is cooked through.