Recipe information
Pan-grilled trout, seared shrimp, lemon butter, truffle potatoes
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Main Ingredients
Cooking Instructions
1. Prepare the Potatoes
Begin by boiling or steaming the potatoes until tender. Once cooked, toss them in a pan with a tablespoon of butter, salt, and black pepper. Sauté for a few minutes until golden brown.
2. Cook the Shrimp
In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add minced garlic and sauté for about 30 seconds. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink. Remove from heat and drizzle with lemon juice.
3. Grill the Trout
Season the trout fillets with salt, pepper, and lemon zest. In the same skillet used for the shrimp, melt another tablespoon of butter, then add the trout skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes until the fish is cooked through.
4. Serve
On each plate, arrange the trout fillet alongside the sautéed potatoes and seared shrimp. Drizzle the remaining lemon butter over the dish and garnish with chopped parsley.