Amber trout with baby potatoes in Provencal herbs
2 servings
40 minutes
Amber trout with baby potatoes in Provencal herbs is an exquisite dish of Russian cuisine that combines the tenderness of baked fish with the aroma of Mediterranean herbs. Trout soaked in lemon juice and spices acquires a subtle citrus note and a light spiciness. Baby potatoes baked alongside the fish in fragrant oil become soft inside with a golden crust outside. This recipe is perfect for a cozy family dinner or festive table, surprising with its harmony of flavors and elegance of presentation. The dish highlights the natural taste of fresh ingredients and requires no complex preparation, making it accessible even for novice cooks.
1
Prepare the trout, remove all excess, and dry it.
2
Salt the fish to taste inside and out.
- Salt: to taste
3
Pour olive oil into a separate container.
- Olive oil: 2 tablespoons
4
Add a spoon of Provençal herbs and mix well until homogeneous consistency.
- Herbes de Provence: 1 teaspoon
5
Make cuts on the fish with a sharp knife at a distance of 1 cm.
6
Grease the trout with half of the butter mixture.
- Olive oil: 2 tablespoons
- Herbes de Provence: 1 teaspoon
7
Put lemon slices inside.
- Lemon: 20 g
8
Thoroughly wash the baby potatoes and dry them with a paper towel.
9
Without peeling the potato, cut it in half and salt to taste.
- Salt: to taste
10
Place the fish on a baking sheet lined with foil. Add the potatoes and brush them with the remaining Provencal mixture. Wrap everything in foil and bake for 35-40 minutes in a preheated oven at 200 degrees.
- Trout: 1 piece
- Potato: 8 pieces
- Olive oil: 2 tablespoons
- Herbes de Provence: 1 teaspoon
11
To serve.
