Trout with Potatoes

Name: Trout with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German, Europe, Mediterranean
Ingredients: 600 g waxy potatoes; Salt; 8 tomatoes; 1 Shallot; 3 tbsp Rapeseed oil; 0.5 tsp Sugar; 1 tbsp Lemon Juice; pepper (ground); 4 trout fillets about 180 g each (ready to cook); 2 tbsp flour; 2 tbsp butter; 2 tbsp freshly chopped parsley; 2 tbsp chives

Prep: 15min

| Servings: 4 | Cook: 30min

Try this trout with potatoes recipe featuring fresh ingredients from the fruit-vegetable category and more dishes by Spoonsparrow!

Ingredients

600 g waxy potatoes
Salt
8 tomatoes
1 Shallot
3 tbsp Rapeseed oil
0.5 tsp Sugar
1 tbsp Lemon Juice
pepper (ground)
4 trout fillets about 180 g each (ready to cook)
2 tbsp flour
2 tbsp butter
2 tbsp freshly chopped parsley
2 tbsp chives

Instructions

1.
Peel, wash and boil the potatoes in salted water for about 30 minutes.
2.
Blanch the tomatoes, cool, peel, quarter, seed and dice. Peel and finely dice the shallot. In a hot pot, sauté with 1 tbsp oil until translucent. Sprinkle sugar and let lightly caramelize. Add tomatoes, remove from heat, season with lemon juice, salt and pepper.
3.
Rinse the fish fillets, pat dry and season with salt and pepper. Dredge in flour and fry in remaining oil in a hot pan for 2-3 minutes on each side until golden brown.
4.
Melt butter in a hot pan. Toss parsley and drained potatoes lightly with salt. Plate the fish, spoon warm tomatoes over it and sprinkle chives before serving.