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Trout fillet with mashed potatoes and hazelnut oil drizzle
4
peoples
15 min
10 min
Ingredients
500g skinless trout fillet,
250g of Charlotte potatoes (or another type of all-purposed potato),
80g butter,
100g aged (1 year) Comté cheese,
5cl cream,
1 dash of olive oil,
1 dash of hazelnut oil,
salt and pepper.
Description
Cut the trout fillet in 4 parts. Peel and wash the potatoes and cut into thick rings. Steam for 6 minutes. Cut the Comté cheese into small cubes.
In a nonstick skillet, fry the fillets in olive oil, until they start to caramelize. Season. Finish cooking in the oven.
Warm up the cream. Mash the potatoes with a fork, add the softened butter and the warm cream. Season. Add the Comté cubes at the last minute. Serve with hazelnut oil drizzle.
500g skinless trout fillet,
250g of Charlotte potatoes (or another type of all-purposed potato),
80g butter,
100g aged (1 year) Comté cheese,
5cl cream,
1 dash of olive oil,
1 dash of hazelnut oil,
salt and pepper.
Cut the trout fillet in 4 parts. Peel and wash the potatoes and cut into thick rings. Steam for 6 minutes. Cut the Comté cheese into small cubes.
In a nonstick skillet, fry the fillets in olive oil, until they start to caramelize. Season. Finish cooking in the oven.
Warm up the cream. Mash the potatoes with a fork, add the softened butter and the warm cream. Season. Add the Comté cubes at the last minute. Serve with hazelnut oil drizzle.
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