Trout with Potato Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the rosti
- 1 ¼ cups peas (frozen)
- 1 onion (finely diced)
- 35 ozs floury potatoes
- salt
- peppers
- Nutmeg
- 1 egg
- 2 Tbsps flour
- 10 Tbsps vegetable oil
- 2 Tbsps butter
- For the dip
- 1 sprig Dill
- 10 stalks Chives
- 2 sprigs parsley
- 2 Tbsps milk
- ½ cup Crème fraiche
- Garlic salt
- peppers
- 1 pinch sugar
- For the fish
- 4 medium Brook trout (fillets)
- 1 Tbsp lemon juice
- salt
- peppers
- 1 Tbsp Oil
- 1 Tbsp butter
Preparation
Kitchen utensils
1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Melon baller, 1 Jug
Preparation steps
1.
Heat the oven to its lowest setting.
2.
To make the rosti: peel the potatoes and grate them finely. Place the grated potato on a tea towel and wring out well.
3.
Mix in the thawed peas and the onion. Season with salt, pepper and nutmeg and knead in the flour and the egg.
4.
Heat the oil and butter in a frying pan and fry the rosti one at a time. Transfer to a plate and put them in the oven to keep warm.
5.
While the rosti are frying, wash the herbs and shake them dry. Chop very finely.
6.
Mix the creme fraiche with the milk, add the herbs and season well.
7.
Rinse the fish and pat dry. Cut into 5 cm|2 " long pieces, drizzle with lemon juice and season with salt and pepper.
8.
Heat the oil and butter in a pan and fry each piece with the skin down for approx. 1 minute. Turn the pieces over, remove the pan from the heat.
9.
Arrange the rosti on the preheated plate and place the fish on top. Pour the dip into a small bowl and serve with a dill-parsley garnish.
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