Pan Fried Trout with Spring Vegetables

pan fried trout

This is not the meal that I had planned to make last night, but I can’t complain. Spontaneity is a good thing, and when Mike called to tell me that he had swung through the Greenmarket at Union Square on his lunch break and picked up a beautiful fresh trout, it would have been crazy not to switch gears.


We both agreed that a simple preparation would be best, so after Mike filleted the trout, I seasoned the filets with a little salt and pepper, gave them a light dusting of flour and then sautéed them in a little butter for just a couple of minutes on each side. I ran my knife through a bit of flat-leaf parsley and some raw almonds and sprinkled the mixture on top of the filets.

fresh favas

My own lunchtime food safari consisted of a trip down to Greenwich Produce in the market at Grand Central, where I had picked up half a pound of new potatoes, some fresh peas and fava beans. Mike halved the potatoes and put them on to boil while I peeled the favas, and when the potatoes were tender I drained them, added a bit of butter, salt and pepper and tossed in the peas and favas. I cooked them briefly then stirred in a handful of chopped fresh tarragon.

This was so simple, and so quick to put together, but there was something really elegant about the way the flavors went together, the freshness of it all – it just tasted like springtime.

2 thoughts on “Pan Fried Trout with Spring Vegetables

  1. Jennifer Hess says:

    Thanks, Ann! It really was a beautiful fish – so incredibly fresh and tasty! I can’t wait to have it again.

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