Khuvsgul Lake Grayling / Trout Pan-Seared with Wild Scallions & DillPotatoes – Authentic Mongolia Recipe
Inspired by crystal-clear Lake Khuvsgul ("The Blue Pearl of Mongolia"): crisp mountain fish with wild scallions.
- Country of Origin
- 🇲🇳 Mongolia (East Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-skinned trout fillets, Roasted golden potatoes, Wild scallion and mushroom sauté, Garlic, Fresh dill
Ingredients for Khuvsgul Lake Grayling / Trout Pan-Seared with Wild Scallions & DillPotatoes (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-skinned trout fillets, prepped into bite-sized pieces
- 1.5 cups roasted golden potatoes, washed and trimmed
- 1 cup wild scallion and mushroom sauté
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Mongolia seasoning (fresh dill, butter, cracked black pepper, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add crisp-skinned trout fillets and roasted golden potatoes along with fresh dill, butter, cracked black pepper, lemon, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with wild scallion and mushroom sauté and serve straight from the skillet.