Baked Trout Fillet with Warm Potato and Green Bean Salad
Baked trout fillets with crisp skin, served with a warm salad of potatoes, red onion, green beans and cherry tomatoes. A homemade dressing of Dijon mustard and red wine vinegar with fresh parsley ties it all together. A simple yet special dish that is ready in 90 minutes.
Prep: 1 h 30 min
Servings: 4
Energy: 114 kcal per serving
Method
01.
Boil the potatoes in their skins until tender, cut them into quarters and fry them in a hot pan with oil on all sides until golden. Season with salt, add the red onion cut into strips and the garlic sliced into rounds. Lower the heat and cook gently at a lower temperature. Add the chopped green beans, which you have parboiled beforehand, the olives and the cherry tomatoes cut in half.
02.
Mix the mustard with the wine vinegar, season with salt and pepper, add the chopped flat-leaf parsley and pour in the olive oil and water.
03.
Fillet the trout, then season the fillets with salt and pepper.
04.
Tip: You can learn how to fillet a trout in the Culinary Academy video.
05.
Dust the trout fillets lightly with flour on the skin side and fry them in a hot pan, first skin-side down until crisp, then turn off the heat, add 2 crushed cloves of garlic and a knob of butter, turn the fish over, add a little flat-leaf parsley and cook through.
06.
Arrange the warm salad on a plate, pour over the prepared mustard dressing, add the trout fillets and spoon over the pan juices.
