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Pan-Seared Lake Trout

Marcus Samuelsson

1 tbsp. chopped dill

1 tbsp. mustard

1 tsp. honey

2 tsp. soy sauce

1 Lake Trout, skinned, deboned and cut into 4 filets (you can also use fjord trout or arctic char)

2 tbsp. extra virgin olive oil

1 tbsp. butter

1 lemon, cut into 4 wedges

Mix first four ingredients together and brush on trout.


Place a large pan over medium heat until hot but not smoking. Add olive oil and butter and sear each piece of fish for 3 minutes on each side. In the meantime, add the lemon wedges into the pan. When the trout is ready (5-6 minutes), put one lemon on top of each trout, and serve.

Serves 4

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