Recipe for: Masurian trout fried with sorrel-dill butter - photo 1
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Recipe for: Masurian trout fried with sorrel-dill butter

Main dishes Regional Cuisine of Poland 70 min Medium 3 wyświetleń ~56.59 PLN * - (0)
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Description

Delicate trout fried to a golden brown served with aromatic sorrel-dill butter — a spring variation of Masurian cuisine. The dish combines the freshness of sorrel and dill with a buttery, velvety sauce, complemented by young potatoes and asparagus. Its origins are inspired by Masuria — a region abundant in clear lakes and fresh fish — where trout goes straight from the net to the table. The dish is light, has a distinct herbal note, a pleasant acidity from lemon and sorrel, and a buttery-salty hint. It pairs perfectly with white wine, light beer, or cool buttermilk; it works wonderfully as a dish for a spring lunch or a Sunday family gathering.

Ingredients Used

Ingredients (13)

Servings:
4
  • Trout 1000 g
  • Wheat flour 80 g
  • Butter 100 g
  • Rapeseed oil 30 g
  • Sorrel 60 g
  • Lemon 1.3 szt. (~100 g)
  • Young potato 800 g
  • Asparagus 400 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Rhubarb 200 g
  • 18% cream 50 ml
💰 Szacowany koszt dania: ~56.59 PLN (14.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients. Rinse the trout under cold water, and dry them with a paper towel inside and out. If the fish are whole with heads, you can leave the heads on or remove them according to your preference. Cut off the fins using kitchen scissors. Place the trout on a tray and salt them evenly inside and out: use about 1 g of salt per 100 g of fish (a total of about 10 g of salt per kilogram of fish) and sprinkle lightly with freshly ground pepper.

Ingredients: Trout, Salt, Black pepper
Use paper towels to dry the fish — dry skin fries more evenly and becomes crispy. Kitchen scissors and a sharp knife are essential for cleaning. Do not oversalt — salt will enhance the flavor of fresh fish.

Additions

2

Prepare young potatoes: scrub them thoroughly, leaving them unpeeled. Place them in a pot, cover with cold water, add 1/2 teaspoon of salt, and bring to a boil. Cook for 12–18 minutes depending on size, until a fork easily pierces the potato. Drain and let them sit for a moment to steam off.

Ingredients: young potato, Salt
Use a large pot so that the potatoes can cook freely. Check for tenderness with a fork starting at 12 minutes — the potato should be easily pierced but not fall apart.
3

Prepare the asparagus: snap off the woody ends (bend the stem near the end — it will break naturally at the tough end joint). If the asparagus is thick, peel the lower part with a vegetable peeler. Briefly blanch in salted boiling water for 2–3 minutes or sauté in a pan with a little oil for 3–4 minutes until slightly tender but still crisp.

Ingredients: asparagus, Salt, Rapeseed oil
Use a soft tongs to transfer the asparagus. Stop blanching by placing the asparagus in cold water with ice cubes if you want to preserve the vibrant color (optional).

Sauce

4

Prepare the sorrel: rinse the leaves, tear them into smaller pieces, and drain in a colander. Finely chop the dill — use only the leaves, cut off the thicker stems. Grate the zest of the lemon thinly (do not grate the white part) and squeeze out 1–2 tablespoons of juice.

Ingredients: sorrel, Dill, Lemon
Use a cutting board and a sharp knife to chop the dill. For the lemon zest, use a fine microplane grater — it adds an intense aroma.
5

Melt 80 g of butter in a small pan over medium heat. When the butter has melted and starts to foam slightly, add the sorrel and sauté for 1–2 minutes until the leaves wilt and change to a darker color. Season with 1 g of salt and 1 pinch of pepper. Remove the pan from the heat, add chopped dill, 1 tablespoon of lemon juice, and zest. If you prefer a milder flavor, add 50 g of 18% cream (optional) and mix for another 20 seconds. The sauce should be creamy and have a slightly tangy taste — do not overcook the sorrel; it should remain aromatic and green.

Ingredients: Butter, sorrel, Dill, Lemon, Salt, Black pepper, 18% cream
Use a small non-stick frying pan. Control the temperature — the butter should not darken; medium heat is best. If the butter starts to brown too quickly, reduce the heat.

Frying the fish

6

Before frying, dry the trout once more. In a wide skillet, heat 30 g of rapeseed oil over medium-high heat (28 cm skillet). Evenly spread the flour on a flat plate. Lightly dust the fish with flour — shake off the excess. Place the fish in the heated skillet skin-side down. Fry for 4–5 minutes without moving, until the skin becomes golden and crispy.

Ingredients: Trout, Wheat flour, Rapeseed oil
The best is a wide non-stick skillet or a heavy cast iron one. Do not flip the fish too early — the skin should be well browned, then it will come off the skillet more easily.
7

Reduce the heat to medium and add 20 g of butter to the pan — allow the butter to foam and brown slightly (golden note), basting the fish with the pan butter 2–3 times using a wooden spoon. Cook for another 3–4 minutes on the other side, until the flesh is opaque and easily flakes away from the bones with a gentle press of a fork. The total cooking time for fish that is 2.5 cm thick is about 8–10 minutes.

Ingredients: Butter, Trout
Use a wooden spoon to baste the meat with melted butter — this will add juiciness and flavor. Check the meat with a fork: it should be firm and easily separate into layers.

Assembly

8

Remove the fish from the pan and place it on a plate lined with paper towels for 1 minute — this will allow excess fat to drain. In the meantime, heat the prepared sorrel-dill butter over very low heat, add a tablespoon of lemon juice to taste and taste it; season with salt or pepper if needed.

Ingredients: Trout, Butter, sorrel, Dill, Lemon, Salt, Black pepper
A short rest for the fish allows the juices to distribute evenly. Do not leave the fish for too long so it doesn't cool down.
9

On a heated plate, arrange a portion of young potatoes next to a bunch of asparagus. Place one trout on each plate. Using a spoon, drizzle the fish with hot sorrel-dill butter, allowing some of the sauce to flow onto the potatoes. Finally, sprinkle with fresh dill and lemon zest for decoration.

Ingredients: young potato, asparagus, Trout, Butter, sorrel, Dill, Lemon, Rhubarb
Use a large plate with a diameter of ~26–28 cm to make the dish look aesthetically pleasing. Additionally, you can add rhubarb jam on the side for a contrasting, tangy accent (optional ingredient).

Additional options

10

If you want to prepare a quick rhubarb jam: cut 200 g of rhubarb into 1–2 cm pieces, sprinkle with 25 g of sugar, and simmer in a small pan for 6–8 minutes until the rhubarb becomes soft but not mushy. Serve 1 tablespoon alongside trout as a flavor contrast.

Ingredients: Rhubarb, Lemon
Use a small pan and stir gently so that the rhubarb doesn't break down completely. Additionally, you can add a bit of lemon zest for flavor.

Fun Fact

💡

Trout has been popular for centuries in the Masuria region, where farming and fishing in clean lakes is a tradition. Sorrel was once used in Polish cuisine as a sour addition to soups and sauces — now it has been refreshed in the form of a buttery sauce.

Best for

wiosenny obiad niedzielny obiad rodzinny spotkanie ze znajomymi

Tips

🍽️ Serving

Serve hot: take the fish out just before serving, drizzle with sauce on the plate. It pairs well with a light white wine (riesling, gruner) or with country bread. Leave space between the ingredients on the plate — this has an aesthetic effect and prevents the crust from getting soggy.

🥡 Storage

Store cooked sides and fish separately in the refrigerator for up to 24 hours. Keep the sauce in a sealed container for up to 48 hours; gently reheat over low heat. Do not freeze cooked fish — the texture of the meat will deteriorate.

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