The fillets of salmon trout in the pan they are a second dish of tasty and light fish, to prepare in a short time. I admit that this fish has never returned to my diet, but since my husband is on a diet, I'm trying to vary as much as possible so as not to get him bored. And since the salmon is one of the few fish that eats willingly, but that you can't eat as often as you'd like, I decided to make a variation on the theme by preparing pan-fried salmon trout that, in taste, are very similar and have had Ivano's approval 😛 I then served the fish with della citrus mayonnaise homemade that gave a very special note to the dish.
During my last trip, on Lake Garda, I even tasted this fish in lasagna, and I will tell you, it was not bad for us.
In short, if you have never cooked trout, it is time and then, please, tell me if you liked it 😉
Preparation for preparing the trout in pan
Take the salmon trout fillets and dab them with a piece of absorbent paper. If you take the whole fish, fillet it following the guide
Heat a non-stick padela on the fire, as soon as the pan is hot, place the salmon trout fillets with the part of the skin on the pan.
After a couple of minutes, turn the fish over and cook it on the other side for a couple of minutes.
Add salt and some pepper, then remove from the heat and serve your salmon trout accompanied with citrus mayonnaise.
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