Grilled Trout with Stewed Vegetable Side Dish and Pickled Onion
Tender and delicious trout combined with stewed vegetables and tangy pickled onion. This recipe makes 2-3 servings.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 4 / 5
Ingredients
for 2 servings
- trout 400 g
- potato 300 g
- eggplants 250 g
- carrot 200 g
- salt
- pepper
- vegetable oil
- greens to taste
- onion 100 g
- 6% vinegar 10 tbsp
- water 15 tbsp
- sugar 3 tbsp
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 16
Slice the onion into rings.
Step 2 of 16
Mix sugar, vinegar and water to prepare the marinade.
Step 3 of 16
Place the onion in the marinade for 15–20 minutes, then remove it.
Step 4 of 16
Cut the eggplants into cubes.
Step 5 of 16
Cut the carrot into cubes.
Step 6 of 16
Cut the potato into cubes.
Step 7 of 16
Finely chop the greens.
Step 8 of 16
Sauté the carrot in vegetable oil for 2–3 minutes.
Step 9 of 16
Add the potato to the carrot and fry for 3–4 minutes.
Step 10 of 16
Add the eggplants to the pan.
Step 11 of 16
Season with pepper and salt.
Step 12 of 16
Pour in 50–100 ml water, cover with a lid and stew until done (about 30 minutes).
Step 13 of 16
Add the chopped greens to the cooked vegetables.
Step 14 of 16
Season the trout with salt and pepper on both sides. Fry the fish in a small amount of vegetable oil in a grill pan or a regular pan (trout cooks quickly: as soon as the meat begins to lighten, it is ready).
Step 15 of 16
Flip the fish and fry on the other side.
Step 16 of 16
Place the vegetables on plates, put the trout on top, and then add the onion.
