2 small trout fillets (or 1 large, cut in half) - skin on, bones removed
6 new potatoes, halved and cooked for 20 mins in salted boiling water
Approx 50ml of single cream
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons extra virgin olive oil
preparation 5 mins • you cook for 8 mins •
Watch a 30 second preview of my cook-along video below
This is a great little starter for all you fish lovers out there. This dish is all about the sauce... too much and the fish will be swimming in it (pardon the pun!) so the balance has to be correct. Trout with crispy skin, accompanied by new potatoes infused with rosemary - all served with just enough sauce to give everything a big whack of creamy tarragon loveliness. Delicious!
Large saucepan to cook potatoes
Large frying pan/wok
Fork to crush potatoes
Metal cooking ring
Spoons to stir
Before you start, have the new potatoes cooked, drained and back in their pan. Have the other ingredients out and ready. Put the pan of cooked potatoes on a high heat and your frying pan/wok also on a high heat and click here!