Whole Baked Trout With Warm Potato Salad
A delicious fish dish that's full of flavour.
3 people
30 minutes
10 minutes
Ingredients
- 1 - 100ml Ice Pop Moulds
- 100 ml Creme Fraiche
- 1 handfull Green Beans to serve
- 1 - Lemon sliced
- 1 tbsp Olive Oil for greasing and drizzling
- 1 pinch Pepper
- 1 pinch Salt
- 1 handfull SuperValu Fresh Chives chopped
- 1 handfull SuperValu Fresh Dill chopped
- 1 handfull SuperValu Fresh Flat-Leaf Parsley chopped
- 1 bunch SuperValu Fresh Parsley or dill or chives
- 2 - SuperValu Gherkins chopped
- 2 - Whole Trout 500g each, gutted
For The Potato Salad
-
500
g
SuperValu Baby Potatoes
Method
- Preheat the oven to 200°C/gas mark 6.
- Oil a baking tray and put the whole fish on it. Stuff the cavity of each fish with the lemon slices and fresh herbs and season well, then drizzle over a little olive oil. Cook in the oven for 20 to 25 minutes, depending on the size of the fish.
- Meanwhile, steam or boil the baby potatoes until a sharp knife pierces the potatoes easily. Drain and allow to cool a little, then tumble into a large bowl. Gently fold in the crème fraîche, gherkins, fresh herbs, salt and a generous amount of black pepper, trying not to break up the potatoes.
- Serve the fish with the warm baby potato salad and green beans on the side.
