Lightly Salted Trout with Dijon Mustard, Honey, and Lemon Juice Sauce
Appetizers • European
Description
Lightly Salted Trout with Dijon Mustard, Honey, and Lemon Juice Sauce
Ingredients
- Dill to taste
- Ground Black Pepper to taste
- Honey 1½ tablespoons
- Lightly Salted Red Fish 5 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil ½ cup
- Dijon Mustard 10 tablespoons
Step-by-Step Guide
Step 1
Remove the fillet from the skin and make cross cuts 1.5 cm apart, 2.5 mm deep. Chop half of the bunch of dill and add ground black pepper to taste. Rub the fillet with the dill and pepper mixture, wrap it in plastic wrap, and place it in the refrigerator for 2.5-3 hours.
Step 2
For the sauce, chop the remaining dill, add honey, the juice of one small lemon, olive oil, mustard, and ground black pepper to taste. Mix the ingredients thoroughly and refrigerate for 30 minutes.
Step 3
Slice the fillet and serve as an appetizer with the sauce or as a filling for pancakes. Enjoy your meal!
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