Lightly salted trout with baked potatoes
15 servings
45 minutes
Lightly salted trout with baked potatoes is a dish that combines the tenderness of fish and the cozy aroma of baked potatoes. This combination is characteristic of European cuisine, where the balance of flavors and the naturalness of ingredients are valued. Trout, lightly salted with sugar and dill, acquires a soft texture and delicate taste that is especially pronounced when paired with baked potatoes. Potatoes soaked in oil and spices become fragrant and fluffy. The dish can be served with greens, vegetables, and sauces like satsivi or tkemali that add zest. It’s an ideal treat for a home dinner or a cozy evening with loved ones, embodying the harmony of simplicity and sophistication.
1
Rub fresh trout with sugar and a tablespoon of salt. Place in a tray, sprinkle with chopped dill, and refrigerate for at least three hours.
- Trout: 1 kg
- Sugar: 1 tablespoon
- Sea salt: 1.5 tablespoon
- Dill: 0.5 bunch
2
Wash the potatoes, cut them in half, sprinkle with salt, drizzle with oil, and mix. Place on a baking sheet and bake for about forty minutes at 170 degrees.
- Potato: 2 kg
- Sea salt: 1.5 tablespoon
- Sunflower oil: 2 tablespoons
3
Slice the trout. Place the potatoes on a plate. Serve with vegetables, herbs, sour cream, satsivi, and tkemali.
- Trout: 1 kg
- Potato: 2 kg
