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Main dishes

Trout with savoy cabbage and new potatoes

Butter-seared trout fillets with savoy cabbage braised with onion and skin-on boiled new potatoes. A simple fish meal serving 4.

Gluten-free · Translated from Slovak · · High-protein recipe · 43 g protein per serving

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Recipe at a glance

Prep time
10 min
Cook time
30 min
Total time
40 min
Servings
4 servings
Difficulty
Easy
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Trout with braised savoy cabbage and new potatoes is a simple fish lunch: boil the new potatoes in their skins, briefly braise the cabbage in butter with onion, and sear the trout fillets skin-side down until crisp. Tender savoy cabbage pairs better with fish than regular cabbage.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Potatoes

    20 min

    Scrub the potatoes with a brush and boil them in their skins in salted water until tender, 15–20 minutes.

  2. Savoy cabbage

    12 min

    Remove the thick ribs from the savoy cabbage and slice the leaves into thin strips. Finely chop the onion and sauté it in 20 g of the butter. Add the cabbage, season with salt and pepper, cover, and braise for 10 minutes until tender.

  3. Trout

    6 min

    Pat the fillets dry and season with salt. Heat the remaining butter in a skillet until hot. Sear the fillets skin-side down for 3–4 minutes, then turn and cook for another minute.

  4. Serve

    Divide the cabbage and potatoes among plates, place the fillets on top, and squeeze lemon juice over the fish.

Tip: Do not add water to the savoy cabbage; it releases enough liquid on its own. Braise it briefly to preserve its fresh green color.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
546 kcal
Protein
43 g
Carbohydrates
47 g
of which sugars
5.9 g
Fat
22 g
of which saturates
8.9 g
Fiber
9.0 g
Salt
2.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pstruh s duseným kelom a novými zemiakmi

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