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Trout baked with potatoes

Trout baked with potatoes, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 8

Potatoes 1kg

Olive oil 10 ml

Butter 10 g

Garlic 2 pieces

Trout 1kg

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.

READ
Pancakes with meat

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.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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