Trout fillet with mashed potatoes and hazelnut oil drizzle
Trout fillet with mashed potatoes and hazelnut oil drizzle
Ingredients
- 500g skinless trout fillet
- 250g of Charlotte potatoes (or another type of all-purposed potato)
- 80g butter
- 100g aged (1 year) Comté cheese
- 5cl cream
- 1 dash of olive oil
- 1 dash of hazelnut oil
- salt and pepper.
Description
Cut the trout fillet in 4 parts. Peel and wash the potatoes and cut into thick rings. Steam for 6 minutes. Cut the Comté cheese into small cubes.
In a nonstick skillet, fry the fillets in olive oil, until they start to caramelize. Season. Finish cooking in the oven.
Warm up the cream. Mash the potatoes with a fork, add the softened butter and the warm cream. Season. Add the Comté cubes at the last minute. Serve with hazelnut oil drizzle.
