Trout with potatoes and lemon
Let you being tempted by our recipe of trout in the oven. Sided with potatoes, lemon and mint, this dish is going to be a real delight.
Easy
Ingredients
For 4 persons
4 rainbow trout, ready-to-cook
2 lemons
1 bunch of mint
1 shallot
35cl of white wine
20cl of sour cream
500g of potatoes
20cl of olive oil
Salt, pepper
Cooking Instructions:
1. Thaw, drain and wipe the trout. Preheat the oven to 210°C (th7). Cook the potatoes in a large volume of salted water for approximately 35minutes.
2. Peel and chop the shallots and place them in a pot with the white wine, some salt and pepper. Cook and reduce by half. Add the cream and reduce again by half. Then whip with a hand mixer with 80g of butter and strain through a fine-mesh sieve, add the mustard and season. Keep to warm, the sauce must not boil again.
3. Season with salt and pepper the trout. Add the mint and the lemon slices inside. Pour some olive oil, then do some papillots and let cook for approximately 15minutes. Remove the papillots, open them and add the potatoes and place some sauce in a gravy boat.
