Herbed Rice with Pan-Fried Trout
Herbed Rice with Pan-Fried Trout
Rating: (1 rated)
  • 3 cups (750 ml) chicken broth
  • 1 1/2 cups (345 g) basmati rice
  • 1/2 tsp saffron threads
  • 6 tbsp (85 g) cold butter, cubed
  • 1 cup (45 g) mix of parsley, cilantro and dill, finely chopped
  • 1 1/2 lb (675 g) trout fillet, with skin, cut into portions
  • 2 tbsp unbleached all-purpose flour
  • Preparation
  • In a large non-stick skillet, bring the chicken broth to a boil with the rice and saffron. Season with salt and pepper. Lower the heat, cover and let simmer for 15 minutes.
  • Remove from the heat. Carefully add 1/4 cup (55 g) of the butter and the herbs. Cover and let sit for 10 minutes.
  • Meanwhile, dredge the fish fillet in the flour and shake to remove any excess. Season with salt and pepper.
  • In a non-stick skillet over high heat, melt the remaining butter. Brown the fish for 3 minutes or until fully cooked, turning halfway through cooking.
  • Serve the herbed rice with pan-fried trout alongside Persian herb frittata (see recipe), if desired.
  • Description
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