Butter-seared trout with buckwheat and mushrooms

Tip: tap a step to mark it as done.

1. Cook the buckwheat

   25 min

   Rinse the buckwheat, add 400 ml water and half the salt, and cook, covered, for 15 minutes. Remove from the heat and let stand for 10 minutes to finish cooking.

2. Cook the mushrooms

   10 min

   Sauté the finely chopped onion in the oil. Add the sliced button mushrooms and cook until their liquid evaporates. Season with salt and toss with the buckwheat and parsley.

3. Sear the trout

   6 min

   Pat the fillets dry and season with salt. Heat the butter until hot, then sear the fillets skin-side down for 3–4 minutes. Flip and cook for 1 more minute.

4. Serve

   Divide the buckwheat among plates, top with the fillets, and drizzle the fish with lemon juice.

Tip: Place the fillets in the pan skin-side down and press gently with a spatula for the first 30 seconds so the skin browns evenly and the fillets do not curl.

This recipe was translated from the Slovak original: Pstruh na masle s pohánkou a hubami