Trout baked with potatoes
8 servings
60 minutes
Baked trout with potatoes is a refined dish of European cuisine that combines the tenderness of fish with the softness of aromatic potatoes. This recipe may have originated in alpine regions where trout is a common guest at the table. The flavor of the dish is deep and rich: juicy fish is infused with a creamy oregano sauce, while the browned cheese adds zest. The creamy texture of the cream makes it particularly enjoyable, and garlic oil imparts a subtle, enticing aroma. Baked trout is not only a great choice for family dinners but also an excellent treat for festive tables.
1
Peel the potatoes and slice them thinly. Grease a baking dish with olive oil, arrange the potatoes, and salt them.
- Potato: 1 kg
- Olive oil: 10 ml
2
Mix butter with garlic (mashed through a garlic press). Grease the potatoes.
- Butter: 10 g
- Garlic: 2 pieces
3
Cut the trout into random pieces and place it on the potatoes. Add salt.
- Trout: 1 kg
4
Grate cheese on top of the trout.
- Hard cheese: 100 g
5
For the sauce, mix cream, salt, pepper, and finely chopped fresh oregano. It can be replaced with dried herbs.
- Cream 30% fat: 300 ml
- Oregano: 1 teaspoon
6
Pour everything with sauce. Don't worry that it won't cover all layers. During cooking, everything will settle, the fish will release juice, and the liquid will increase.
- Cream 30% fat: 300 ml
7
Cover the form with foil and bake in the oven at 180–200 degrees for 40–45 minutes. Then remove the foil and bake for another 5–10 minutes until browned.
