Recipe Tip: Trout Steaks with Parsley Potatoes and Lemon Sauce
Top Recipe for 2 Persons by Anja Auer. All ingredients and tips for getting it right. Trout is a fish we should cook more of. Cut into steaks, it's quick to cook and is great grilled or barbecued. This simple recipe from Anja Auer lets the fine flavour of the trout shine through.
- 500 gpotatoes, peeled and quartered
- 1 tablespoonbutter
- 1 bunch(es)parsley, leaves chopped
- 1 pinch(es)salt
- 2whole trout (about 250g each), gutted and cleaned, cut into 2cm steaks
- 1 tablespoonsunflower oil
- 1 pinch(es)sea salt
- black pepper
- 1 tablespoonbutter
- 1 teaspoon(s)plain flour
- 200 mldouble cream
- ½lemon, juiced
Step 1For the parsley potatoes, put the potatoes in a saucepan with the water and salt and simmer on a low heat for about 20 minutes until tender when tested with a knife.
Step 2Drain the potatoes, return them to the pan, add the butter and let it melt over the warm potatoes. Stir in the parsley. Season and set aside until ready to serve (or chill in the fridge).
Step 3Preheat the grill to medium, or prepare the barbecue for cooking (it is ready when the coals have a thin layer of white ash). Alternatively, you can cook the fish on a hot grill pan over high heat.
Step 4Brush the trout steaks with sunflower oil.
Step 5Grill the trout steaks for about 3 minutes on each side, turning carefully with a spatula. Season with sea salt and black pepper before serving.
Step 6For the lemon sauce, melt the butter in a saucepan over medium heat then add the flour, stirring to ensure there are no lumps.
Step 7Whisk in the the cream, stir in with a whisk and bring to the boil until the sauce thickens. Stir in the lemon juice and season with sea salt and pepper.
Step 8Serve the trout steaks with the potatoes on the side and the lemon sauce poured over.
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