Roasted baby potatoes
1 In a sauté pan arrange your potatoes, cover with water, place your tea infuser inside, salt, cook for 12 minutes.
2 Drain them. In the same sauté pan pour a tablespoon of olive oil and 1.1 oz (30 g) of butter, then roast them on all sides, salt, then remove from heat and cover your preparation.
3 On your cutting board place your trout fillets flesh side facing you, salt, pepper, then quickly pass your fillets skin side on a plate filled with flour*.
4 In a large frying pan pour 1 tablespoon of olive oil and your remaining butter. When the color appears, place your fillets skin side down, brown for 1 minute, turn over and cook for 1 minute on the flesh side, salt and pepper. Remove the pan and transfer your trout fillets to a dish. Then put your sauté pan back on the heat and quickly toast your almonds which should remain blonde.
5 Now, quickly arrange your fillets on your hot plates, pour a little lemon juice, place your potatoes in the center and coat with your almonds browned in butter.
*We don't usually flour fish fillets these days, but in this recipe I wanted the skins to be crispy and that's why I did it this way.
Flouring the trout fillets on the skin side is the trick to getting a golden crust without drying out the flesh. One minute in the pan on the skin side, one minute after turning, that's it. The blonde almond appears in 45 seconds in hot butter. If you wait too long, it turns brown and bitter. It's the timing that makes all the difference here.
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