Fried Trout Fillet with Beetroot and Dill Quark Sauce
A light and flavorful dish featuring tender fried trout fillet, earthy beetroot, and a fresh dill quark sauce. Ideal for a healthy dinner.
- 15 minutes
- 1 serving
- Main course
- pescatarian
- antioxidant
- b12-quelle
- supports the bones
- high in protein
Ingredients
- 180 g Trout
- 200 g Beetroot
- 100 g Quark
- 0.1 piece Dill
- 5 g Olive Oil (Extra Virgin)
- 50 g Lemon
- 2.5 g Salt
- 1.3 g Pepper
Instructions
- Heat olive oil in a pan over medium heat. Season trout fillet with salt and pepper and fry for about 3-4 minutes on each side until cooked through.
- Warm beetroot cubes in a separate pan briefly or leave raw.
- For the dill quark sauce, mix quark, chopped dill, lemon juice, salt, and pepper together.
- Plate the fried trout fillet with the beetroot and dill quark sauce. Serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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