Roasted Trout with Potatoes

21 INGREDIENTS • 11 STEPS • 1HR 5MINS

Roasted Trout with Potatoes

Recipe

A deliciously light and fresh dish ideal for summertime feasting. This recipe comprises whole roasted trout with potatoes, asparagus, and soft-boiled egg making sustainably farmed ocean trout the star.

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A deliciously light and fresh dish ideal for summertime feasting. This recipe comprises whole roasted trout with potatoes, asparagus, and soft-boiled egg making sustainably farmed ocean trout the star.

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

1HR 5MINS

Total Time

$13.46

Cost Per Serving

Ingredients

Servings

6

us / metric

1

Petuna Ocean Trout, washed

about 3-4 kg

4 sprigs

4 sprigs

2

Lemons, sliced

to taste

Sea Salt Flakes

I used Maldon® Sea Salt Flakes

to taste

Coarse Black Pepper

as needed

Potato Salad

1.5 lb

Baby Potatoes, boiled, halved

4 sprigs

Fresh Mint, finely chopped

4 sprigs

Fresh Dill, finely chopped

1 cup

steamed and chopped into bite-size sections

1

Small Fennel Bulb, finely chopped

3 sticks

Celery, finely chopped

up to 4 sticks

1 bunch

Radish, finely chopped

3 up to 4 radishes per 6 servings

2/3 cup

2 Tbsp

Mayonnaise

1/2

Lemon, juiced

2 Tbsp

Finely Chopped Fresh Chives

plus extra for garnish

6

Large Free Range Egg

up to 8

to taste

Sea Salt Flakes

I used Maldon® Sea Salt Flakes

to taste

Coarse Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1079

Fat

39.6 g

Protein

101.4 g

Carbs

75.6 g

Love This Recipe?

Roasted Trout with Potatoes

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Author's Notes

Yields 6-8 servings.

Cooking Instructions

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step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

Brush a little Olive Oil (as needed) all over the Petuna Ocean Trout (1) and season inside the cavity with a sprinkle of Sea Salt Flakes (to taste) and Coarse Black Pepper (to taste).

step 2 Brush a little Olive Oil (as needed) all over the Petuna Ocean Trout (1) and season inside the cavity with a sprinkle of Sea Salt Flakes (to taste) and Coarse Black Pepper (to taste).

step 3

Stuff the fish with the Fresh Mint (4 sprigs), Fresh Dill (4 sprigs), and Lemon Slices (2) and lay it flat on a lined baking sheet.

step 3 Stuff the fish with the Fresh Mint (4 sprigs), Fresh Dill (4 sprigs), and Lemon Slices (2) and lay it flat on a lined baking sheet.

step 4

Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking.

step 4 Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking.

step 5

Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.

step 5 Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.

step 6

Fill a small pot with water and set over high heat. Once boiling, lower the Free Range Egg (6) into the water and cook for 8 minutes.

step 7

Once cooked, drain the pot and cover the eggs with cold water to prevent them from cooking any longer. Set the eggs aside to be peeled and halved when needed.

step 8

In a large bowl, combine the Baby Potatoes (1.5 lb) with the Fresh Mint (4 sprigs), Fresh Dill (4 sprigs), Fresh Chives (2 Tbsp), Asparagus (1 cup), Fennel Bulb (1), Celery (3 sticks), and Radish (1 bunch).

step 9

In a separate bowl, mix the Greek Yogurt (2/3 cup), Mayonnaise (2 Tbsp), Lemon Juice (1/2), and Fresh Chives, and season the dressing with a pinch of Sea Salt Flakes (to taste) and a grind of Coarse Black Pepper (to taste).

step 10

Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide it across 6-8 plates.

step 10 Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide it across 6-8 plates.

step 11

Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad. Enjoy!

step 11 Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad. Enjoy!

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