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Gluten-Free
Roasted Trout with Potatoes
Recipe

21 INGREDIENTS • 11 STEPS • 1HR 5MINS

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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
1HR 5MINS
Total Time
$13.47
Cost Per Serving
Ingredients
Servings
6
US / Metric
Petuna Ocean Trout
1
Petuna Ocean Trout, washed
about 3-4 kg
Fresh Mint
4 sprigs
Fresh Mint
Fresh Dill
4 sprigs
Fresh Dill
Lemon
2
Lemons, sliced
Sea Salt Flakes
to taste
Sea Salt Flakes
I used Maldon® Sea Salt Flakes
Coarse Black Pepper
to taste
Coarse Black Pepper
Olive Oil
as needed
Olive Oil
Potato Salad
Baby Potato
1.5 lb
Baby Potatoes, boiled, halved
Fresh Mint
4 sprigs
Fresh Mint, finely chopped
Fresh Dill
4 sprigs
Fresh Dill, finely chopped
Asparagus
1 cup
Asparagus
steamed and chopped into bite-size sections
Fennel Bulb
1
Small Fennel Bulb, finely chopped
Celery
3 sticks
Celery, finely chopped
up to 4 sticks
Radish
1 bunch
Radish, finely chopped
3 up to 4 radishes per 6 servings
Greek Yogurt
2/3 cup
Greek Yogurt
Mayonnaise
2 Tbsp
Mayonnaise
Lemon
1/2
Lemon, juiced
Fresh Chives
2 Tbsp
Finely Chopped Fresh Chives
plus extra for garnish
Free Range Egg
6
Large Free Range Egg
up to 8
Sea Salt Flakes
to taste
Sea Salt Flakes
I used Maldon® Sea Salt Flakes
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
158
Fat
5.0 g
Protein
6.1 g
Carbs
22.1 g
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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 InstructionsHide images
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 Lemons (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 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 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 (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!
Tags
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Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
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