Pan-fried trout with naartjie and dill butter sauce
Make the basting sauce: in a small saucepan over medium heat, melt the butter, then add the garlic, naartjie juice, lemon juice and dill. Season with salt & pepper and stir until mixed. Boil briefly, then remove from the heat and set aside.
In a large non-stick pan, heat the olive oil over medium-high heat. Place the trout portions in the pan skin-side down and fry for about 2-3 minutes, seasoning the flesh side with salt & pepper. Turn over briefly and fry for another 30seconds – don’t overcook the fish, it should still be slightly pink in the middle. Remove the fish from the pan and plate up, spooning the sauce over the fish generously. Serve at once with a crisp green salad.