Pan-Fried Trout with Creamy Vegetables

Name: Pan-Fried Trout with Creamy Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 g trout fillet; 2 tbsp butter or margarine; 2 pcs spring onion; 50 g sugar snap pea; 100 g broccoli; 200 g cooked potato; 2 dl edamame beans (soybeans); 3 dl cooking cream; 2 tbsp fresh dill, chopped

40 min

2 portions

fish dinner family dinner

Plan this

Crispy pan-fried trout with a creamy vegetable sauce that doubles as a side — one pan, done in 40 minutes.

Instructions

1
Remove the skin from the trout fillets and cut them into even portion-sized pieces. Season with a little salt and pepper.
2
Heat a frying pan with the butter or margarine. Once it's foaming well, lay the fish pieces in skin-side up. Fry over medium heat for about 2 minutes, then flip them. Pull the pan off the heat and let the fish finish cooking on the residual heat, spooning some of the butter over them as they rest.
3
Cut the spring onion and sugar snap peas diagonally into pieces, and break the broccoli into small florets. Halve or quarter the potatoes.
4
Pour the cream into a saucepan or sauté pan and bring it to a boil. Add all the vegetables and let everything cook for 2–3 minutes, until the cream thickens slightly and the vegetables are just barely tender. Stir in the chopped dill, then season with salt and pepper. Serve alongside the fish.

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Tips from the kitchen

The residual heat step for the trout is doing real work here. Pull the pan off the burner while the fish still looks slightly underdone on top. It carries over more than you'd expect, and the butter basting keeps it moist while it finishes.
Dry the trout pieces well before they go in the pan. Any moisture on the surface will steam the fish instead of browning it, and you lose that crust.
The cream sauce comes together fast, so have your vegetables prepped before you start the fish. Broccoli florets should be small, maybe thumb-sized, so they cook through in those 2-3 minutes without going soft.
Cooked potatoes that are a day old work better than freshly boiled ones. They hold their shape in the cream instead of breaking apart.
Taste the cream sauce before you add the dill. It needs a bit more salt than you think, because the cream mutes everything. Get it right before the dill goes in.

Ways to vary it

Salmon works just as well as trout here, same thickness, same timing. If you use a thicker piece, give it an extra minute before pulling it off the heat.
You can swap the sugar snap peas for frozen peas if that's what you have. Add them in the last minute so they stay bright and don't overcook in the cream.
For a lighter version, half the cream and add a splash of fish stock or vegetable stock to make up the volume. The sauce will be thinner but still coats the vegetables nicely.

Storage & leftovers

The fish and vegetables keep separately in the fridge for up to 2 days. The cream sauce thickens a lot once cold, so add a small splash of water or cream when reheating it gently on the stove. The trout is best reheated in a dry pan on low heat, just until warm through. Freezing is not ideal for either component.

What to serve with it

A slice of crusty bread on the side is all you need to scoop up the cream sauce. A simple cucumber salad with a little vinegar cuts through the richness nicely.

By Untrained ChefPublished 27 June 2026