Oven Trout Fillets with Potato‑Cheese Crust
Oven trout fillets with potato‑cheese crust is a recipe featuring fresh ingredients from the freshwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 trout fillets
- Lemon juice
- Salt
- 4 tbsp plant oil
- 400 g waxy potatoes
- 1 tbsp potato starch
- freshly ground pepper
- 200 g Noord Hollander Premium Gouda (Creamy Mild)
- 2 shallots
- 400 ml fish stock (= 1 glass)
- 100 ml whipping cream
- 100 ml champagne
- a few fresh lemon thyme leaves
Instructions
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1.
Wash trout fillets, pat dry, season with lemon juice and salt, sear skin side in 2 tbsp heated oil and place on a baking tray. Peel potatoes, wash, slice thinly, mix with potato starch and season with salt and pepper. Grate cheese.
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2.
Arrange potato slices in a scalloped pattern over the trout fillets, sprinkle with cheese, drizzle remaining oil, and bake in preheated oven at 180 °C (gas: level 3, fan‑forced 160 °C) for about 25 minutes.
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3.
Peel shallots, finely dice, and sauté in the leftover pan fat. Add fish stock and cream, bring to a boil, then reduce to a silky consistency. Stir in champagne and season sauce with salt, pepper, and thyme. Serve oven trout fillets with the sauce. A fresh cucumber salad pairs well.
