Trout steak in a frying pan

1. For this dish, you will only need fish fillets, which must be cut into steaks of approximately the same size and thickness of no more than 2 cm. To simplify this process, you can buy ready-made trout steaks in the store. Then they should be thoroughly rinsed under running water, cleaned of husks, if any, and wiped dry with paper towels. If the trout has been frozen, it must be thawed naturally at room temperature.

2. In a separate container, mix sugar, salt and freshly ground black pepper.

3. Put a frying pan with a non-stick coating on the fire, pour into it quite a bit of odorless vegetable oil (red fish is already fat enough by itself) and heat it. Then throw in the hot oil sprigs of fresh rosemary and thyme, previously washed under running water and dried on a towel. Warm up the spices for one minute.

4. Next, without removing the rosemary and thyme, put the trout steaks in the pan. Sprinkle a mixture of salt, sugar and black pepper on top of the fish. Fry the trout on one side until golden brown for 3-4 minutes and turn the steaks to the other side. Season the fish with the remaining spices again and fry the steaks on the other side for about 3 more minutes until an appetizing golden crust.

5. Then cover the pan with a lid, reduce the heat and continue cooking the fish for 3-4 minutes. Check the fish steaks for readiness - to do this, pierce them with the sharp end of a fork or knife. The liquid coming from the fish should be transparent. If the juice of the fish is cloudy, then the fish is still raw and it needs to be fried.

6. Remove the pan from the heat and transfer the fried trout steaks to a nice dish to serve. As a side dish, you can serve steamed rice or fresh vegetables. Garnish the fish with lemon slices and fresh herbs.

Bon appetit!