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LIGHT WEEKEND DINNER: PAN-SEARED TROUT WITH RUSTIC OLIVE MASH AND VIERGE SAUCE

By Delicious Recipes!Posted on
LIGHT WEEKEND DINNER: PAN-SEARED TROUT WITH RUSTIC OLIVE MASH AND VIERGE SAUCE

LIGHT WEEKEND DINNER: PAN-SEARED TROUT WITH RUSTIC OLIVE MASH AND VIERGE SAUCE

A simple yet elegant meal featuring perfectly seared trout filets paired with a rustic mashed potato with olives and topped with a fresh, vibrant vierge sauce. Ideal for a light weekend dinner that impresses.

πŸ•’ Prep Time: 10 minutes

🍳 Cook Time: 20 minutes
🍽️ Servings: 4

Ingredients

For the trout:

  • 4 trout filets
  • Salt, freshly ground black pepper, chili flakes
  • 1 tbsp olive oil
  • 1 serving vierge sauce (prepare ahead or see recipe link)

For the rustic olive mash:

  • 4 medium potatoes
  • 10 green olives, finely chopped
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Prepare vierge sauce according to your preferred recipe or ahead of time.
  2. Peel potatoes, cut into slices or cubes, and boil in salted water until tender.
  3. Pat trout filets dry, especially the skin side, to ensure crispiness. Check for bones and remove any with tweezers. Season filets generously with sea salt, black pepper, and chili flakes. Brush both sides lightly with olive oil.
  4. Drain potatoes but retain some cooking water. Using a masher or fork, crush potatoes coarsely to keep a rustic texture. Mix in chopped olives, salt, pepper, and olive oil until well combined.
  5. Heat a non-stick pan over medium-high heat. Add trout filets skin-side down without overcrowding. Immediately move each filet gently for a few seconds to prevent sticking. Cook until edges turn white (about 2 minutes), then flip and cook another minute on the other side. Adjust cooking times for thicker filets.
  6. Plate by spooning about 2 tablespoons of the rustic mash using a ring mold if available. Place a trout filet artfully on top. Spoon 2 tablespoons of vierge sauce beside it. Garnish with chopped chives if desired. Serve immediately with remaining vierge sauce on the side.

πŸ’‘ Tips

  • Dry trout skin thoroughly for a crispy finish.
  • Keep the mash rustic for texture contrast with tender fish.
  • The vierge sauce adds fresh, bright acidity balancing the rich trout.
  • Adjust chili flakes to your preferred spice level.

πŸŽ‰ Perfect For

  • Light, healthy weekend dinners
  • Elegant yet easy fish meals
  • Serving friends or family with a refined dish

πŸ“ Final Thoughts

This trout with rustic olive mash and vierge sauce is a beautiful balance of textures and flavors, quick to prepare but sure to impress at any table.