Trout fillets with new potatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Rainbow trout fillets; (241g) |
| 500 | grams | New potatoes |
| Half red onion; chopped | ||
| 50 | grams | Butter; (2oz) |
| 3 | tablespoons | Crme fraiche |
| 1 | tablespoon | Lemon juice |
| 1 | Clove garlic; crushed | |
| 3 | tablespoons | Chives and Parsley; chopped |
| Salt and pepper | ||
Directions
1 Cut potatoes into slices.
2 Place in salted cold water and slowly bring to the boil.
3 Melt half butter in a frying pan, cook onion until soft then add garlic for 1 min.
4 Slice trout fillets lengthways in half, cook each side for 2 mins, season. Remove fillets from pan and keep warm.
5 Add crŠme fraiche to the pan with three quarters herbs, add lemon juice, season, stir and allow to thicken.
6 Drain potatoes when cooked, add butter, half the herb sauce and mix well.
7 Place potatoes on warm plates with 3 half fillets on each. Garnish with remaining sauce, herbs and ground black pepper.
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