Whole roast trout with salsa verde, roast lemons and new potatoes

Whole roast trout with salsa verde, roast lemons and new potatoes

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

One of my favourite recipes in the book. I made it up thanks to the great watercress and trout I have around my village. I eat this with spuds from the garden roasted in the wood-fired oven… what more do you want? Fresh trout is so underrated and is one fish we should all be eating more of.

Ingredients

Quantity Ingredient
sea salt
freshly ground black pepper
400g new potatoes
1 quantity Summer veg soup with mussels and salsa verde, salsa verde only
1.5kg whole trout, cleaned
3 lemons, halved
herb stalks left over from the salsa verde, (mint, dill, tarragon, parsley, watercress and basil)
olive oil

Method

  1. Bring a large pan of salted water to the boil, add the new potatoes and return to the boil. Simmer for 10 minutes, then drain and set aside.
  2. Preheat the oven to 220°C.
  3. Make the salsa verde.
  4. Put the trout on to a large roasting tray along with the halved lemons and the potatoes. Put a couple of spoonfuls of salsa verde into the cavity of the trout, along with the herb stalks, then drizzle with olive oil and season well with salt and pepper.
  5. Place in the oven and roast for 15–20 minutes until just cooked through.
  6. Serve the trout with the roasted potatoes and lemon halves and a drizzle of salsa verde.
Tags:
James Martin
Saturday Kitchen
comfort food
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