Herbed Rice with Pan-Fried Trout
Our colleague Razak told us about this lucky combo: In Iran, where she was born, fish symbolize life and herbs represent rebirth. Cuts of freshwater fish, like these fillets of…
Instructions
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1
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.
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2
Remove from the heat. Carefully add 1/4 cup (55 g) of the butter and the herbs. Cover and let sit for 10 minutes.
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3
Meanwhile, dredge the fish fillet in the flour and shake to remove any excess. Season with salt and pepper.
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4
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.
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5
Serve the herbed rice with pan-fried trout alongside Persian herb frittata, if desired.
Our colleague Razak told us about this lucky combo: In Iran, where she was born, fish symbolize life and herbs represent rebirth. Cuts of freshwater fish, like these fillets of trout, benefit from simple pan-frying to emphasize the delicate texture and taste. Long-grain basmati rice is made vibrant with a stain of saffron—sunny, earthy and fragrant—and an invigorating mixture of herbs worked in with a pat of butter.
