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RECIPE
21 INGREDIENTS 11 STEPS 1hr 5min

Roasted Trout with Potatoes

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.
Roasted Trout with Potatoes Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 5min
Total Time
$2.61
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
Coarse Black Pepper
as needed

Potato Salad

4 2/3 cups
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
3
Radishes , finely chopped
up to 4
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
Coarse Black Pepper
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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 Maldon® 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 Lemons (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 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 (4 2/3 cups) with the Fresh Mint (4 sprigs) , Fresh Dill (4 sprigs) , Fresh Chives (2 Tbsp) , Asparagus (1 cup) , Fennel Bulb (1) , Celery (3 sticks) , and Radishes (3) .
Step 9
In a separate bowl, mix the Greek Yogurt (2/3 cup) , Mayonnaise (2 Tbsp) , Lemon (1/2) , and Fresh Chives, and season the dressing with a pinch of Maldon® Sea Salt Flakes (to taste) and 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 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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