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Ingredients
| 2 fillets fillet | Trout Trout | ||
| 6 pieces piece | Potato Potato | ||
| New | |||
| 1 knob knob | Butter Butter | ||
| 1 bunch bunch | Asparagus Asparagus | ||
| 1 tub tub | Crème Fraîche Crème Fraîche | ||
| 1 bunch bunch | Dill Dill | ||
| 1 pieces piece | Lemon Lemon | ||
| Fresh | |||
| Salt Salt | |||
Rainbow Trout with Spuds and Dill
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0:15 min
(2)
Method
Preparation time: 0:15 min
- Place the new potatoes in a saucepan of water and bring to the boil. Simmer for 10 minutes or until tender.
- Meanwhile, heat a tablespoon of butter in a large frying pan over a medium to high heat. Add the fish, skin side down, and fry for 5 minutes. Carefully turn over (the skin should be nice and crispy) and fry on the other side for 5 minutes, or until the fish is cooked through. Set aside and keep warm.
- In the same buttery pan, fry your asparagus for 5 minutes, or until they've turned a vibrant green colour. You still want them to be a little al dente.
- Finely chop a handful of fresh dill and add about a tablespoon of it to the tub of Crème fraiche. Dill is a delicious but potent herb so a little discretion is advised.
- Serve the rainbow trout with the boiled potatoes and asparagus spears, with a dollop of your dill Crème fraiche on the side.
