— Ingredients —
150 – 200 g trout fillet with skin
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp smoked paprika
1.5 tbsp of butter
1 tsp olive oil
3 cloves of garlic
50 g creamed cranberry honey souffle
1.5 tbsp of water
1.5 tbsp of soy sauce
1 tbsp lime juice

— Recipe —
Mix the salt, pepper and paprika powder. Rub into the fish. Melt the butter and oil in a pan. Press the garlic and fry a little. Add the water, soy sauce, honey and lime juice. Heat up. Place the fish skin side down in the pan. Put the lid on and cook over a medium heat, basting occasionally with the sauce, until the fish has reached the desired degree of doneness, about 6-9 minutes.

Enjoy 🙂