Save to your scrapbook
Baked trout with dill butter & warm potato and bacon salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
Typical values per serving:
This recipe was first published in September 2021.