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🍽️ Trout with Potatoes

396 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 8 tomatoes
• 1 shallot
• 3 tbsp rapeseed oil
• 0.5 tsp sugar
• 1 tbsp lemon juice
• pepper (from the mill)
• 4 trout fillets approx. 180 g each (kitchen-ready)
• 2 tbsp flour
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 2 tbsp chive rings

Instructions

1. 1. Peel the potatoes.
2. 2. Wash the potatoes thoroughly.
3. 3. Boil the potatoes in salted water for about 30 minutes.
4. 4. Check if the potatoes are soft.
5. 5. Pour boiling water over the tomatoes.
6. 6. Shock the tomatoes immediately in cold water.
7. 7. Peel the tomatoes.
8. 8. Halve the tomatoes.
9. 9. Remove the seeds from the tomatoes.
10. 10. Dice the tomatoes finely.
11. 11. Peel the shallot.
12. 12. Dice the shallot finely.
13. 13. Heat 1 tbsp of oil in a pot.
14. 14. Sauté the shallot in the hot oil until translucent.
15. 15. Sprinkle the shallot with sugar.
16. 16. Let the shallot caramelize slightly.
17. 17. Add the tomatoes.
18. 18. Remove the pot from the heat.
19. 19. Season the tomatoes with lemon juice.
20. 20. Season the tomatoes with salt.
21. 21. Season the tomatoes with pepper.
22. 22. Rinse the fish fillets.
23. 23. Pat the fish fillets dry.
24. 24. Season the fish fillets with salt.
25. 25. Season the fish fillets with pepper.
26. 26. Coat the fish fillets in flour.
27. 27. Heat the remaining oil in a pan.
28. 28. Fry the fish fillets on each side for 2-3 minutes until golden brown.
29. 29. Melt the butter in a hot pan.
30. 30. Toss the parsley in the butter.
31. 31. Toss the drained potatoes in the butter.
32. 32. Season the potatoes lightly with salt.
33. 33. Plate the fish.
34. 34. Top the fish with the lukewarm tomatoes.
35. 35. Garnish the dish with chives.
36. 36. Serve the dish.

Nutrition per serving

• kcal: 396
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 35 g