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Whole Trout with a Rosemary and Dill Potato Cake
40—50 Min
In this recipe, freshwater fish is combined with earthy potatoes and a crunchy salad. The trout is only briefly fried in butter so it retains its delicate, fresh flavor. We have also created these delicious potato cakes with rosemary and dill. Warning! New favorite dish alert.
Ingredients 2 Portions
- 2 Stk.Fresh trout
- 0.5 pkg.Fish Seasoning Mix
- Lemon, to serve
For the potato tart
- 4 Stk.Medium-sized potatoes
- 2 Eggs
- 100 mlCream
- 1 tsp.Rosemary, Chopped
- 1 tsp.Dill Fronds, Chopped
- 1 pinchNutmeg, Whole
- 1 pinchSea Salt, Coarse
For the salad
- 4 Handful of green salad (any type of leaves)
- 1 tbsp.Mustard
- 1 tsp.Honey
- 2 tbsp.Apple vinegar
- 1.5 tbsp.Olive oil
- 0.5 tsp.Salad Herbs
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
Preparation
- 1
Preheat the oven to 180 °C (320°F).
- 2
Peel the potatoes, grate them into strips or cut them into fine slices. Mix the potatoes with the spices and season with salt.
- 3
Add the potato mixture to silicone molds.
- 4
Whisk the eggs and cream and pour over the potatoes. Bake in the oven for 30 minutes. Then allow to rest for around five minutes.
- 5
Wash the trout and pat dry. Rub with the fish seasoning inside and out and fry on both sides in a pan with butter for around 8–10 minutes.
- 6
Wash the salad, tear and add to a bowl and mix with the salad herb sauce, salt, pepper, oil, vinegar, mustard and honey.
- 7
Fillet the trout, turn the potato cakes out onto plates and serve with the salad and sliced lemon.
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