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🍽️ Pan-fried trout with herb butter and tray-baked potatoes

716 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-boiling potatoes
• 4 tbsp olive oil
• salt
• pepper (from a mill)
• 1 bunch mixed herbs (parsley, dill, sage, chives, chervil)
• 1 organic lemon
• 400 g trout (ready for the kitchen, approx. 300–4 trout)
• 170 g butter
• 10 g lemon balm (0.5 bunch)
• 1 shallot
• 1 bunch watercress

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes in half lengthwise.
4. 4. Place the potato halves into a large bowl.
5. 5. Add two tablespoons of olive oil to the potatoes.
6. 6. Season the potatoes with salt and pepper.
7. 7. Mix everything well so the potatoes are evenly coated.
8. 8. Line a baking tray with baking paper.
9. 9. Spread the potatoes out on the tray.
10. 10. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
11. 11. Bake the potatoes in the oven for 30 to 40 minutes.
12. 12. Wash the fresh herbs under running water.
13. 13. Shake the herbs dry.
14. 14. Tie the herbs into four small bunches.
15. 15. Wash the lemon thoroughly.
16. 16. Slice the lemon into thin rounds.
17. 17. Rinse the trout under cold water.
18. 18. Pat the trout dry with kitchen paper.
19. 19. Season the trout inside and out with salt and pepper.
20. 20. Take one herb bunch and two lemon slices.
21. 21. Add one teaspoon of butter to the herbs and lemons.
22. 22. Stuff this mixture into the belly cavity of the trout.
23. 23. Heat some olive oil in a large frying pan.
24. 24. Place the trout into the hot pan.
25. 25. Fry the trout for four minutes on one side over medium heat.
26. 26. Turn the trout and fry for another four minutes on the other side.
27. 27. Place the pan with the trout into the preheated oven.
28. 28. Bake the trout for 10 to 12 minutes until cooked through.
29. 29. Wash the lemon balm under running water.
30. 30. Pat the lemon balm dry.
31. 31. Finely chop the lemon balm leaves.
32. 32. Peel the shallot.
33. 33. Dice the shallot very finely.
34. 34. Place the chopped lemon balm into a small bowl.
35. 35. Add the diced shallot to the lemon balm.
36. 36. Add the remaining butter to the bowl.
37. 37. Mix the ingredients well together.
38. 38. Season the herb butter finally with pepper and salt.
39. 39. Wash the watercress under running water.
40. 40. Shake the watercress dry.
41. 41. Take the finished trout out of the oven.
42. 42. Place the baked potatoes onto the plates.
43. 43. Place the trout next to the potatoes.
44. 44. Add some watercress as a side dish to the plate.
45. 45. Place a spoonful of the herb butter over the trout.
46. 46. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 716
• Protein: 40 g · Fett/Fat: 51 g · Carbs: 25 g