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Baked whole trout with lemon & dill



Baked whole trout with lemon & dill

& a herby new potato salad

Recipe & Picture by Sam Linsell

This whole baked trout is incredibly delicious and easy to prepare. The herby new potato salad with lemon and crème fraiche is a creamy and delicious accompaniment along with blanched green asparagus. It pairs perfectly with the La Motte Vin de Joie Rosé.

Baked trout:

1 fresh whole trout

A few sprigs of dill and parsley

A few slices of lemon (and a few wedges to serve)

Extra virgin olive oil

Salt & pepper

Herby new potato salad:

700 gms new potatoes

1 small fennel bulb finely sliced or shaved on a mandolin

6 – 8 radishes

3 spring onions finely sliced

2 Tbsp baby capers (or regular capers chopped)

Small handful dill, parsley & chives finely chopped (reserve a little sprinkle for serving)

Potato salad dressing:

¼ cup good quality mayonnaise (such as Hellman’s)

¼ crème fraiche

2 tsp caper brine

1 Tbsp fresh lemon juice

Zest of half a lemon

Salt and pepper

To bake the trout:

Preheat the oven to 180C/350F and line a baking sheet with baking paper.

Season the inside of the trout with salt & pepper and then stuff with a few sprigs of dill and parsley. Add a few slices of lemon in a single layer. Add a few extra slices of lemon to roast alongside the fish for serving. Drizzle olive oil all over the fish to evenly coat. Season well with salt and pepper.

 

Roast uncovered for 22 – 28 minutes depending on the size of the fish. I roasted mine for exactly 22 minutes and it was 900gms. This will depend on oven temperature as they will differ. 

Place on a serving platter and butterfly the fish carefully removing the central spine bone (there might still be a few small bones so watch out). Drizzle with olive oil and any pan juices. Add the cooked lemon slices, season the fish and scatter over a few dill leaves or parsley.

To make the salad:

Boil the new potatoes until knife tender, drain and set aside to cool. Once cool slice in half.

Make the dressing by whisking all the ingredients together adjusting the seasoning as desired. You can use some of the herbs in the dressing and some can be added directly to the salad. You can add a drizzle of olive oil too. Adjust any of the ingredients to your taste.

Toss the sliced potatoes with the fennel, radishes, spring onion, capers, herbs and dressing. Serve with the baked trout along with blanched fresh asparagus. Enjoy with a glass of La Motte Vin de Joie Rosé.

 


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