Rainbow trout with parsley potatoes, baked beetroots and hollandaise

I like buying fresh fish, and a reasonably priced fish here in the UK is the rainbow trout. I buy most my groceries from Ocado, and trough them you can buy fresh fish prepared on the day by their fishmonger. Perfect! I love the trout fillets with the skin on, I think they taste great but they are also easier to cook. I just panfried the fillets and served them with ovenbaked beetroots, summery potatoes with parsley and a deep yellow hollandaise. I have started to buy freerange eggs from a friend of a friend’s farm, and they have a deep yellow yolk. Best eggs ever!

Rainbow trout with parsley potatoes, baked beetroots and hollandaise sauce, serves 2

2 rainbow trout fillets with the skin on

persillade

5-6 potatoes (Maris piper)

a knob of butter

2 tbsp chopped parsley

2 fresh beetroots

olive oil

Sauce:

2 egg yolks

100 g salted butter

1 lime

1 tsp vinegar

salt, white pepper

Peel the beetroots and cut into wedges. Place in an ovenproof dish, add olive oil, salt and pepper. Bake for 1hr in 200C or until soft. Peel the potatoes and cut into 2-3 mm thick slices. Rince, put in a pan and cover with water. Add salt. Bring to the boil. Drain. Place in an oven tray, add dollops of butter (approx 2 tbsp) and chopped parsley. Bake until soft and golden, 200C, about 30 mins.  

Melt the butter and leave to cool a little. Mix vinegar, lime juice and egg yolks in a sauce pan.

Fry the trout fillets skinside down in oil/butter until the meat around the sides seems cooked. Turn over and fry on the other side for a few minutes. Place skinside down again. Sprinkle persillade on top and squirt some lime juice. Turn off the heat.

Skala rödbetorna och skär i klyftor. Lägg i en form, häll på olivolja, salt och peppar. Baka 1h 200 grader. Skala potatisen och skär i 2-3 mm tjocka skivor. Skölj, lägg i en kastrull, täck precis med vatten, salta. Koka upp. Häll av vattnet. Fördela i en form. Klicka över smör (ca 2 msk) och strö över persilja. Baka tills mjuka och gyllene, 200 grader ca 30 minuter.

Smält smöret och låt svalna lite. Blanda vinäger, limesaft och äggulor i en kastrull.

Stek forellfiléerna med skinnsidan neråt i olja/smör tills kanterna ser genomstekta ut, vänd och stek andra sidan. Vänd igen, pressa över lite limejuice och strö å lite persillade och vitpeppar. Turn off the heat.

Put the sauce pan in a double boiler or on a very small flame. Whisk while adding the butter little by little until it is all incorporated. Be careful not to get the sauce too hot, and don’t stop beating as the sauce might split. Season with salt and pepper. 

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