Trout with creamy garlic sauce, baked on a potato bed
4 servings
60 minutes
Trout in creamy garlic sauce baked on a potato bed is an exquisite dish of European cuisine that embodies the harmony of tender fish, creamy aroma, and spicy seasonings. The recipe's roots trace back to the traditions of Western European gastronomy, where the combination of seafood and delicate creamy sauces is valued. Baked trout remains juicy, soaking up the aroma of garlic and spices, while the potato bed adds richness and tenderness to the dish. The velvety sauce creates a silky texture, complementing the light sweetness of carrots and the softness of onions. This dish is perfect for a family dinner or festive gathering, delighting guests with its subtle flavor and refined appearance.
1
First, we prepare the sauce. In a saucepan, we melt butter. We sauté finely chopped garlic for a couple of minutes to release its aroma. We add a tablespoon of flour, lightly fry it and then add cream while stirring vigorously. Once the sauce thickens, we add some boiled water and spices: salt, bay leaf, and pepper mix. We bring the sauce to a boil, turn it off and cover it with a lid. Then we sauté grated carrots with onions.
- Butter: 50 g
- Garlic: 1 clove
- Wheat flour: 1 tablespoon
- Cream 25%: 100 ml
- Salt: to taste
- Bay leaf: 1 piece
- Mix of peppers: pinch
- Carrot: 100 g
- Onion: 100 g
2
Slice the potatoes into medium-thick rounds. Place them in a dish, add salt, pepper, and a little vegetable oil. On top of the potatoes, lay the fish, lightly salting it, then add carrots and onions, and finally pour the garlic sauce on top.
- Potato: 500 g
- Salt: to taste
- Mix of peppers: pinch
- Trout: 1 kg
- Carrot: 100 g
- Onion: 100 g
- Garlic: 1 clove
- Butter: 50 g
3
Bake for 40–45 minutes at 180 degrees.