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    Baked trout with dill butter & warm potato and bacon salad

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    Baked trout with dill butter & warm potato and bacon salad

    By Diana Henry

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 50 minutes to 1 hour 60 minutes

    Serves: 6

    Ingredients

     
    60g butter, half at room temperature, half melted
    1 tbsp dill, finely chopped
    Squeeze lemon juice
    3 x 265g packs Scottish loch trout fillets

    For the potato salad
    800g waxy potatoes, peeled or soft skin rubbed off
    200g streaky bacon, cut into matchsticks
    1 small onion, finely chopped
    3 tbsp white wine vinegar
    225ml hot chicken stock
    1½ tbsp mayonnaise
    1½ tbsp soured cream
    1 tbsp chives, chopped
    2 tbsp parsley, finely chopped

    Method

    1. Mash the room temperature butter with the dill, lemon juice and some seasoning. Put into the fridge to firm up. When firm enough, form into a sausage shape and wrap in greaseproof paper. Return
    to the fridge until needed.

    2. For the potato salad, boil or steam the potatoes until just tender, for 30-40 minutes depending on their size (they keep their shape better if steamed). Fry the bacon in a dry pan over a low heat, so that it fries in the fat that’s released as it cooks. Scrape into a bowl and fry the onion in the fat left behind until soft but still pale.

    3. Preheat the oven to 190ºC, gas mark 5. Slice the potatoes and, while they’re warm, put them in a bowl with the bacon, onions and white wine vinegar. Season and add the hot chicken stock. Carefully stir everything together, cover and set aside. 

    4. Line a roasting tin big enough to hold the trout in a single layer with baking parchment and brush with melted butter. Add the fillets and brush them with more of the butter. Season. Bake for 8 minutes, then check the thickest part of one fillet to ensure it’s opaque and cooked through – they may need 4-5 minutes longer. Transfer to warm plates and put a little of the dill butter on top. Stir the mayonnaise, soured cream, chives and parsley into the potato salad, check the seasoning, then serve with the fish.  

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