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Crispy ocean trout with fennel & potato mash
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Fresh trout elevated with vibrant lemon and aromatic fennel.
Ingredients:
  • 1kg floury potatoes, chopped
  • 30g unsalted butter
  • 1 fennel bulb, finely chopped, fronds reserved
  • 125ml thickened cream
  • 20.00 gm cornflour
  • 4 x 180g ocean trout fillets (skin on)
  • Rocket leaves, to serve
Instructions:
  • Add the potato to a saucepan of cold, salted water and bring to a boil. Simmer over medium heat for 15-20 minutes until tender. Drain the potato before moving on to the next step.
  • Heat oil and half the butter in a non-stick frypan over medium-low heat. Cook the fennel, stirring occasionally, for 10-12 minutes until soft. Season, then mash with the potato, warm cream, and remaining butter until smooth. Chop most of the fennel fronds and stir them into the mash. Season to taste and keep warm.
  • Mix cornflour with 1 tablespoon freshly ground black pepper and 1 teaspoon salt flakes. Coat fish fillets in the seasoned cornflour. Heat 1 tablespoon oil in a pan over medium-high heat. Sear fish, skin-side down, for 3-4 minutes until crispy. Flip and cook for 1-2 minutes until almost cooked through with a slight rareness in the center.
  • Plate the fennel and potato mash evenly onto 4 plates, layer with fish, sprinkle with remaining fennel fronds, and serve alongside rocket leaves and lemon.

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