Name: Scandi trout with fennel potato salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 800g new potatoes; 1 small red onion halved and thinly sliced; 1 small fennel bulb cored and thinly sliced, fronds reserved; juice and zest 1 lemon; 1 tbsp wholegrain mustard; 1 tsp clear honey; 1 tbsp olive oil; 4 trout fillets, skin on; 100g soured cream; ½ small pack dill leaves finely chopped; ½ small pack flat-leaf parsley leaves finely chopped

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Scandi trout with fennel potato salad

Scandi trout with fennel potato salad

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.14 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

800g new potatoes
1 small red onion

halved and thinly sliced
1 small fennel bulb

cored and thinly sliced, fronds reserved
juice and zest 1 lemon
1 tbsp wholegrain mustard
1 tsp clear honey
1 tbsp olive oil
4 trout

fillets, skin on
100g soured cream
½ small pack dill

leaves finely chopped
½ small pack flat-leaf parsley

leaves finely chopped

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Nutrition: per serving

kcal437

low
fat18g
saturates6g
carbs34g
sugars7g
fibre7g
protein30g
salt0.4g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2015

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A star rating of 4.7 out of 5.14 ratings

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