Ingredients portion 8
Olive oil 10 ml
Butter 10 g
Garlic 2 pieces
Hard cheese 100 g
Creamy 30% cream 300ml
Oregano 1 teaspoon
Cooking instructions 1 hour
1 Peel the potatoes and cut them into thin slices. Grease a roasting tin with olive oil, arrange the potatoes and season with salt.
2 Mix the butter with the garlic (crush with a garlic press). Grease the potatoes.
3 Slice the trout into random pieces and arrange on top of the potatoes. Season with salt.
4 Grate the cheese on top of the trout.
5 For the sauce, mix the cream, salt, pepper and finely chopped fresh oregano. Replace with dried herbs.
6 Pour the sauce over everything. Don’t worry that it won’t cover all the layers. It will settle as it cooks, the fish will run dry and there will be more liquid.
7 Cover the dish with aluminium foil and place in the oven for 40-45 minutes at 180-200 degrees. Then remove the foil and bake for 5-10 minutes until lightly browned.