Trout with young potatoes and spring salad
Level 3
Time: 60 minds
Contains: fish.
2 Servings. Cooks: Hob Prep 20 Minutes
INGREDIENTS
- 2 fresh trout (600g each)
- 400g new potatoes
- 250g coloured salad mix
- 1 bunch of tarragon
- 1 bunch of dill
- 2 lemons
- 50g butter
- 2 tbsp. plant oil
- 4 tablespoons hazelnut oil
- 2 tablespoons white balsamic vinegar
- 1 tsp honey
- Salt
- Pepper
Allergens are marked in bold
Step 1
Let potatoes cook for about 20 minutes. Drain and toss in a large pan with butter. Add some tarragon and dill and salt and pepper.
Step 2
Fillet both trout carefully and remove gills. Heat vegetable oil in a pan to level 8 and fry the fillets on the skin side. Add some butter and pour the warm butter several times over the fillet with a spoon. Season with salt and fresh pepper.
Step 3
Mix hazelnut oil, white balsamic vinegar and honey to a dressing and pour over the colourful salad. Arrange everything on a plate and season to taste with a dash of lemon, salt and pepper.
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