I love this dish so much! The presentation looks lovely, and the dish was so delectable! It was also light on the stomach and filling enough for both the big and small eaters.
I decided to also pluck some of the baby watercress growing in my baby garden as they looked just right as decoration for the dish. What I would have loved to do is to crisp up the skin slightly more, to give the dish a better crunch and bite which would have made this dish perfect for every occasion.
- Trout (or salmon) fillet (with skin): 3 fillets, each 200g
- Salt: a pinch
- Ground blackpepper: a pinch
- English parsley: 1 stalk, finely chopped
- Dill: 2 sprigs, finely chopped
- Plain flour: 1 cup
- Olive oil: 1/4 cup
- Butter: 1 tbsp + 1 tbsp
- Potato: 250g, peeled (about 2)
- Rub trout fillets with salt and blackpepper.
- Sprinkle half of parsley and all of dill in plain flour. Coat trout fillets evenly in flour.
- Heat oil in pan. Fry fillets on both sides for 5-6min till lightly browned. Turn fillets skin side down to pan-fry for slightly longer so that the skin becomes crispy.
- Add 1 tbsp butter to pan. Spoon butter over fish before removing from heat.
- In a separate saucepan, boil potatoes for 20min till cooked.
- Mash with 1 tbsp butter, salt and remaining parsley.
- Scoop mash potato onto plate. Place trout onto mash potato. Spoon remaining butter sauce from pan onto trout and mash potato to serve.
This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black.