Scandi trout with fennel potato salad

Scandi trout with fennel potato salad

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(3 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
This low-calorie Scandinavian-style fish dish with a mustard and honey glaze is served with a light and creamy potato side

Nutrition and extra info

Nutrition: per serving

  • kcal437
  • fat18g
  • saturates6g
  • carbs34g
  • sugars7g
  • fibre7g
  • protein30g
  • salt0.4g
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Ingredients

  • 800g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 small red onion, halved and thinly sliced
  • 1 small fennel bulb, cored and thinly sliced, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • juice and zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp wholegrain mustard
  • 1 tsp clear honey
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 trout fillets, skin on
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 100g soured cream
  • ½ small pack dill, leaves finely chopped
  • ½ small pack flat-leaf parsley, leaves finely chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of boiling salted water and simmer for 15 mins until cooked, then drain. Put the onion and fennel in a bowl, cover with the lemon juice and set aside. Mix half the lemon zest with the mustard, honey and oil. Place the trout, skin-side down, on a baking tray lined with parchment. Brush the mustard glaze over the trout and bake in the oven for 10 mins until just cooked and starting to flake.

  2. Once the potatoes are cool enough to handle, slice them into 1 cm-thick pieces and tip into a large bowl. Mix the remaining lemon zest with the soured cream, dill, parsley and some seasoning. Spoon over the potatoes and stir through. Add the onion and fennel, and mix gently. Sprinkle the reserved fennel fronds over and serve with the trout.

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Comments (2)

livlu1710's picture
5

This was delicious! I had some spring onions that I used instead of the red onions, this worked really well and I think I will do this as well when I make it again. Be careful not to add too much lemon juice - I found it overpowered the fennel somewhat. It was still very good though. The mustard glazing for the trout was unbelievably good.

A great summer dish and I will definitely be making this again.

daizeUK's picture
5

Delicious! I couldn't get trout so I used sea bass fillets which were tasty. Be careful not to add too much red onion as it can easily overpower the fennel.

My husband and I loved this, although my young children were predictably less enamoured. I like to give them new things to eat and try occasionally though. My 5 year old was happy to eat the potatoes and fish as long as I took the mustard seeds and red onion off for him.

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