A delicious way to serve fish and potatoes
- brown trout:
- 120 g brown trout (a chunky cutlet per person, at least 5cm so the cavity can be stuffed with fennel)
- flour for dusting
- fennel leaves
- salt and pepper
- 50-75g unsalted butter
- german potato salad:
- 3 large white onions (roughly chopped)
- 500 ml cider vinegar
- 20 g dill
- salt and pepper to season
- 450-500 g washed potatoes (boiled)
- varity of salad leaves
- virgin olive oil
- Herb Stuffed Brown Trout:
- Check each piece of fish to ensure that there is no blood, particularly around the back bone of the fish. If there are traces of blood use some salt to rub it away. The salt acts as an abrasive - wash away the excess salt.
- Fill the cavity of each piece of fish with some fennel leaves. Season the fish well with salt and pepper.
- Put some flour on to a plate and pass the fish through it so that each piece of fish is lightly coated with flour.
- Melt half the butter in a heavy based frying pan. When it’s heated add the fish one piece at a time sliding the fish away from you. Allow the fish to cook turning once. A useful rule of thumb is it takes roughly 10 minutes per inch of thickness of fish. You will also notice the change of colour in the fish. Do not overcook the fish.
- Serve with German-style potato salad and fresh green salad.
- German-style Potato Salad: Boil the potatoes with the skins on. Drain the potatoes and dry the excess moisture from them by placing a clean tea towel on top and replacing the lid. When they are dried out and still hot remove the potato skin with your fingers.
- While the potatoes are cooking, in a separate pan pour 500ml of vinegar (Richard used cider vinegar). Bring the vinegar to the boil and add the onions allow the vinegar to reduce and the onions to soften.
- When the onions are softened pour the onion and vinegar mixture over the potatoes, season to taste, add dill and stir through so all the potatoes are dressed with the warm dressing.
- Salad: Wash leaves and drizzle over some virgin olive oil and a sprinkling of salt.
Richard uses the Red Duke of York variety of potato, it’s a waxy variety. Allow 75g of potatoes per person.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips