Rhönforelle and Potatoes with Herbs

Ingredients

• 4 trout (300 g each, ready to cook)
• mild chili salt
• 2 half garlic cloves
• 4 slices ginger
• 4 sprigs Parsley
• 50 g double-grain flour (Vienna Griessler)
• 50 g peeled finely ground walnuts (ground almonds)
• 6 tbsp oil
• 500 g waxy potatoes
• 300 ml Vegetable broth
• 1 bay leaf
• 1 dried chili pepper
• 0.5 garlic clove
• 20 g chopped herbs (e.g., parsley, chervil, basil, dill, tarragon)
• 1 tsp minced garlic
• 2 tbsp olive oil
• Salt
• pepper (from grinder)
• 1 untreated lemon

Instructions

1. 1.

   Preheat the oven to 100°C.

2. 2.

   Wash the trout thoroughly inside and out under running cold water and pat dry. Season the cavities with chili salt and fill each with a half garlic clove, a slice of ginger, and a sprig of parsley. Mix the flour with the almonds and coat the fish in the mixture. Heat oil in a large pan and sear the trout on both sides over gentle heat until lightly browned. Place the fish on a baking tray and bake in the oven on the middle rack for about 15 minutes to finish cooking.

3. 3.

   For the herb potatoes, wash, peel, and slice the potatoes into ½ cm thick rounds. Simmer the potato slices in a pot with broth, bay leaf, chili pepper, and garlic covered for 10–15 minutes until tender, then strain, reserving the cooking liquid.

4. 4.

   Measure 150 ml of the reserved liquid and reheat it. Add the herbs, minced garlic, and 1–2 tbsp of potato slices; let steep for 1–2 minutes. Puree with an immersion blender and fold in olive oil. Season the sauce with salt and pepper. Toss the potato slices with the herb sauce. Wash, dry, and quarter the lemon lengthwise. Plate the trout with the herb potatoes and lemon wedges.