Thursday, 30 August 2012

Baked Trout with Creamy Potatoes (Dauphinoise)


Hi there.
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 Potatoes
Serves 4

Ingredients:

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

Method

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.
5.Cover with aluminium/tin foil and place in the fridge to marinade while you prepare the potatoes.
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.

7.Pour some oil into a baking dish, place one layer of the sliced potatoes on top of it and season them with salt and pepper.
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.
12.Cook in the oven for 20 minutes.
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. 
15.Cook the fish and potatoes for a further 15 minutes. You can check if the potatoes are done by piercing through them with a fork or knife. The fish will be done if it feels really firm when you press on it.
16.Remove the fish and potatoes. Set the potatoes aside.
 You can then gently remove 2 fillets from each trout with a knife or spatula and remove the bones which should come off the flesh easily. Sprinkle them with the freshly chopped parsley.
17. Serve with some fresh seasonal steamed veg or a salad.




15 comments:

  1. this looks amazing :-) great meal and hope your feeling better :-) hugs

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  2. Yum, this looks great! I can't believe summer is almost over! But this is a good solution for when the days get more busy. YUM!

    ReplyDelete
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  5. This fish looks delicious paired with the creamy potato...and yes Summer is almost over.
    Hope you feel better Ruth :)

    ReplyDelete
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  7. great recipe. Already folowing your blog.
    Kisses from Portugal

    ReplyDelete
  8. I love trout! what a delicious and comforting dish,Ruth!

    ReplyDelete
  9. Ruth - this is such a comforting meal for the bit of coolness in the air. I could scarf down the potatoes and then feel healthy - by eating the trout! Hoping you feel better soon.

    ReplyDelete
  10. I tend not to drop a comment, but after looking at through a few of the comments on "Baked Trout with Creamy Potatoes (Dauphinoise)".
    I do have 2 questions for you if it's allright. Could it be simply me or does it look as if like some of the comments appear like they are written by brain dead people? :-P And, if you are writing on additional places, I would like to keep up with you. Would you make a list of every one of your social community sites like your linkedin profile, Facebook page or twitter feed?
    my page :: Selena Gomez

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  11. Ruth, this looks amazing and my husband would consider me a goddess if I made this. I need to find me some trout. Thanks for helping me to look good.

    ReplyDelete
  12. Hi selena. I have a facebook page https://www.facebook.com/Iloveflavourme

    And I'm on twitter https://twitter.com/ruthmartins

    ReplyDelete
  13. Made your fantastic potatoes last night these were amazing.. thanks so much for the recipe!

    ReplyDelete