Crispy Pan-Fried Trout with Honey Mustard Glaze Пастрмка со меден сенф
Igor Gjozinski
Mar 29, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
809g
Time Breakdown
Preparation
20m
Cooking
22m
Total Time
42m
Nutrition
620
Calories
58.4 g
Protein
10.2 g
Carbs
39 g
Fat
Sugar:
6.9 g
Fiber:
1.5 g
Saturated Fat:
12.8 g
Unsaturated Fat:
8.1 g
Trans Fat:
0 g
Cholesterol:
214.9 mg
Sodium:
196.5 mg
Calcium:
8.3 mg
Iron:
0.3mg
Potassium:
176.7mg
Salt:
0g
Ingredients
Trout fillet
600
Gram
840.0
114.0g
0.0g
42.6g
Mayonnaise
20
Gram
143.4
0.2g
0.8g
15.6g
Mustard Dion
5
Gram
3.3
0.2g
0.4g
0.2g
Honey
8
Gram
24.3
0.0g
6.6g
0.0g
Spinach fresh
40
Gram
9.2
1.1g
1.5g
0.0g
Apple
50
Gram
29.0
0.4g
7.5g
0.1g
cherry tomatoes
50
Gram
13.0
0.8g
2.5g
0.0g
Lemon zest
3
Gram
3.0
0.0g
0.8g
0.0g
Fresh lemon juice
10
Gram
1.2
0.0g
0.4g
0.0g
Butter
15
Gram
107.6
0.1g
0.0g
12.2g
Extra virgin olive oil
8
Gram
65.9
0.0g
0.0g
7.3g
Cooking Instructions
Crispy Pan-Fried Trout with Honey Mustard Glaze
A beautifully crispy trout fillet with a sweet and tangy honey mustard glaze, served over a fresh apple and spinach salad.
Ingredients:
2 trout fillets (or whole trout, filleted)
Salt, to taste
1 tsp mustard
2 tsp honey
½ tsp smoked paprika
½ tsp black pepper
1 tsp dried dill
Zest of 1 lemon
1 tbsp butter
1 tbsp mayonnaise
For the Salad:
1 handful baby spinach
½ apple, thinly sliced
A few cherry tomatoes, halved
1 tbsp olive oil
Juice of ½ lemon
Salt, to taste
Instructions:
1. Prepare the Fish: If starting with a whole trout, fillet it carefully (you can watch a YouTube tutorial for guidance). Using a sharp knife, make thin, shallow cuts on the skin of the fillets. Lightly salt both sides and let them rest for a few minutes.
2. Make the Glaze: In a small bowl, mix the lemon zest, mustard, honey, smoked paprika, black pepper, and dried dill until well combined. Set aside.
3. Prepare the Salad: In a bowl, toss together baby spinach, thin apple slices, and halved cherry tomatoes. Drizzle with lemon juice and olive oil, then season with salt. Mix gently and set aside.
4. Coat the Fillets: Spread a thin layer of mayonnaise evenly over the skin side of the trout fillets. This will help achieve a beautifully crispy texture.
5. Cook the Fish: Heat a skillet over medium heat and add the butter. Once it starts to sizzle, place the fillets skin-side down. Cook for about 10 minutes until the skin is golden and crispy.
6. Flip & Glaze: Carefully flip the fillets and cook on the flesh side for 1 minute. Flip them back to skin-side down and brush the honey mustard glaze over the top. Cook for another minute to allow the glaze to caramelize slightly.
7. Assemble & Serve: Place a generous spoonful of salad on a plate. Carefully lift the trout fillets from the pan and place them meaty side down on top of the salad.
8. Enjoy! Serve immediately and savor the perfect balance of crispy, sweet, and tangy flavors.
Crispy Pan-Fried Trout with Honey Mustard Glaze Пастрмка со меден сенф
Created on March 29, 2025
Total Time:
42m
Servings: 2
Difficulty: Medium
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 620 | Protein: 58.4g | Carbs: 10.2g | Fat: 39g |
Ingredients
- 600 Gram Trout fillet
- 20 Gram Mayonnaise
- 5 Gram Mustard Dion
- 8 Gram Honey
- 40 Gram Spinach fresh
- 50 Gram Apple
- 50 Gram cherry tomatoes
- 3 Gram Lemon zest
- 10 Gram Fresh lemon juice
- 15 Gram Butter
- 8 Gram Extra virgin olive oil
Instructions
Crispy Pan-Fried Trout with Honey Mustard Glaze
A beautifully crispy trout fillet with a sweet and tangy honey mustard glaze, served over a fresh apple and spinach salad.
Ingredients:
2 trout fillets (or whole trout, filleted)
Salt, to taste
1 tsp mustard
2 tsp honey
½ tsp smoked paprika
½ tsp black pepper
1 tsp dried dill
Zest of 1 lemon
1 tbsp butter
1 tbsp mayonnaise
For the Salad:
1 handful baby spinach
½ apple, thinly sliced
A few cherry tomatoes, halved
1 tbsp olive oil
Juice of ½ lemon
Salt, to taste
Instructions:
1. Prepare the Fish: If starting with a whole trout, fillet it carefully (you can watch a YouTube tutorial for guidance). Using a sharp knife, make thin, shallow cuts on the skin of the fillets. Lightly salt both sides and let them rest for a few minutes.
2. Make the Glaze: In a small bowl, mix the lemon zest, mustard, honey, smoked paprika, black pepper, and dried dill until well combined. Set aside.
3. Prepare the Salad: In a bowl, toss together baby spinach, thin apple slices, and halved cherry tomatoes. Drizzle with lemon juice and olive oil, then season with salt. Mix gently and set aside.
4. Coat the Fillets: Spread a thin layer of mayonnaise evenly over the skin side of the trout fillets. This will help achieve a beautifully crispy texture.
5. Cook the Fish: Heat a skillet over medium heat and add the butter. Once it starts to sizzle, place the fillets skin-side down. Cook for about 10 minutes until the skin is golden and crispy.
6. Flip & Glaze: Carefully flip the fillets and cook on the flesh side for 1 minute. Flip them back to skin-side down and brush the honey mustard glaze over the top. Cook for another minute to allow the glaze to caramelize slightly.
7. Assemble & Serve: Place a generous spoonful of salad on a plate. Carefully lift the trout fillets from the pan and place them meaty side down on top of the salad.
8. Enjoy! Serve immediately and savor the perfect balance of crispy, sweet, and tangy flavors.