Baked trout and potatoes

Name: Baked trout and potatoes
Ingredients: 455g/1lb potatoes, peeled and finely sliced; olive oil; salt and freshly ground black pepper; 4 whole trout, approx. 400–455g/14oz–1lb each, gutted and scaled; 1 heaped tablespoon grated fresh horseradish; 255g/9oz crème fraîche; 2 handfuls of fresh walnuts, shelled and crushed; juice of 1 lemon; optional; a little fresh thyme, leaves picked; 1 lemon, sliced

With a crème fraîche, walnut and horseradish sauce

Not Too Tricky

About the recipe

Trout is a fantastic and readily available fish. The combination of hot horseradish, nutty walnuts and crème fraîche is a pukka marriage with trout as well as with the more obvious beef and lamb.

The Return of the Naked Chef, p163

nutrition per serving

Calories

37%

Fat

70%

Saturates

92%

Sugars

Salt

37%

Protein

107%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

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Ingredients

455g/1lb potatoes, peeled and finely sliced

olive oil

salt and freshly ground black pepper

4 whole trout, approx. 400–455g/14oz–1lb each, gutted and scaled

1 heaped tablespoon grated fresh horseradish

255g/9oz crème fraîche

2 handfuls of fresh walnuts, shelled and crushed

juice of 1 lemon

optional

a little fresh thyme, leaves picked

1 lemon, sliced

Method

Find the recipe!

For the full recipe, head to page 163 of The Return of the Naked Chef.

Tags

The Return of the Naked Chef Trout Fish Potato Dinner Party

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The Return of The Naked Chef

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