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Baked Trout with Two Types of Potato Mash

This recipe here is best made for when you really want to work on your food platings. So, when the kitchen no longer has any secrets for you, that's when you want to work on the food design. And this recipe is perfect to start. You also get to enjoy a light dinner, with a deliciously baked trout.
This recipe here is best made for when you really want to work on your food platings. So, when the kitchen no longer has any secrets for you, that's when you want to work on the food design. And this recipe is perfect to start. You also get to enjoy a light dinner, with a deliciously baked trout.

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Ingredients

salt
4 purple potatoes
2 white potatoes, cubed
7 ounces of trout, 2 fillets
salt
pepper
2 rosemary sprigs
2 teaspoons of butter
2 tablespoons of milk

Ingredients

Steps

1
Done

Fill a saucepan halfway with water and place it over medium heat. Add a pinch of salt, purple and white potatoes, and carrot. Cook for 20 minutes.

2
Done

Lay the trout fillets on your wooden board. Season them with salt and pepper. Add 1 rosemary sprig on each fillet.

3
Done

Roll the fillets starting from the end closest to you towards the opposite end. Secure them with a toothpick.

4
Done

Lay them in a baking tray and slide it into the oven for the next 15 minutes at 380 degrees F/190 degrees C.

5
Done

In the meantime, you can make the white potato puree. Drain the white potatoes and carrot and add them in a tall glass container.

6
Done

Add 1 teaspoon of butter and 1 tablespoon of milk. Set up your immersion blender and blend it until smooth. Season with salt and pepper.

7
Done

Repeat the steps for the purple potato mash.

8
Done

Remove the trout fillets out of the oven and serve them with the 2 types of potato mash.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

325 kcal
Calories
25 g
Protein
11 g
Fat
31 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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