We're approaching the end of August and I still don't feel 100 per cent but I wanted to share this simple, easy recipe with you.
It's fairly quick to make and packed with flavour.
Baked Trout with Creamy PotatoesServes 4
4 large potatoes thinly sliced
2 large onions thinly sliced
2 chopped cloves of garlic
A pinch of nutmeg
2 fresh trouts
a pinch of dried parsley, oregano and thyme
1tbsp olive oil
juice of 1 lemon
1 pint of thick cream
salt and pepper to season
Fresh chopped parsley
1. Preheat the oven to 180 degrees celsius
2. Wash the trouts well, then pat them dry.
3.Season the cavity of the trouts with salt, pepper and the herbs.
4. Drizzle with olive oil and lemon juice.
6. Fry the onions until translucent and add the garlic and nutmeg. Fry for a further 3 minutes on a low heat. Cook your slices of potatoes in water until it comes to a boil. Switch the cooker off immediately, drain the potatoes and pat them dry. This will ensure the potatoes will cook all the way through later on.
8.Distribute half of your fried onions mixture over the potatoes.
9.Place another layer of potatoes on top and season.
10.Distribute the remaining onions over the potatoes and cover with the last layer of potatoes. Season.
11.Pour the cream all over the potatoes and onion layers.
13.After 15 minutes remove the fish from the fridge and season the top of it.Set aside to allow it to come to room temperature.
14.After 5 minutes, place the fish in the oven over some aluminium/tin foil.
16.Remove the fish and potatoes. Set the potatoes aside.