Dinner

Pan-Roasted Trout with Sage Beurre Noir & Fingerling Potatoes

Name: Pan-Roasted Trout with Sage Beurre Noir & Fingerling Potatoes
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: 2 whole trout (about 280g each), gutted, head on or off; 300g fingerling potatoes, halved lengthwise; 4 tbsp unsalted butter, divided; 8–10 fresh sage leaves; 1 tbsp lemon juice; Salt and black pepper to taste; 2 tbsp whole milk or light cream; Fresh thyme for garnish (optional)

Whole trout pan-roasted until skin crisps, then finished with dark sage beurre noir and creamed fingerling potatoes. A classic German autumn dinner—elegant, warm, and entirely achievable in 22 minutes.

779cal 62gprotein 27gcarbs 46gfat 8min prep 14min cook 2serves

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