Trout with Dill Sauce and Potatoes
By chef Gulasch
A lightened version of the traditional recipe with buttermilk, which is also gluten-free. In this version we combine a creamy dill sauce with roasted trout and potatoes.
- 23 min
- total
- Medium
- level
3 min prep · 20 min cook
What you will need
-
Whole Fish 0.5 pcs -
Baby Potatoes 200 g -
Dill 0.25 pcs -
Buttermilk 50 ml
-
Double Cream 50 ml -
Onion 0.5 pcs -
Vegetable bouillon 0.5 pcs -
Butter 10 g
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Steps to cook
-
Prepare the ingredients. Gather all the ingredients so everything is within reach – let's cook! 🔪🔥 and preheat the oven to 200°C
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Cook the potatoes. Put the potatoes to boil in salted water for about 20 minutes until tender. (Alternatively, you can roast them with the fish)
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Bake the trout. Brush the trout with olive oil, season with salt and bake in the preheated oven for about 15-20 minutes
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Chop the onion. Chop the onion finely
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Sauté the onion. Sauté the onion until translucent for 3 minutes over medium heat. Preferably use butter, but you can also use oil
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Add the bouillon and cream. Add bouillon dissolved in water, the cream (or instead use stock, if you have it) and simmer simmer on medium-high heat for about 10 minutes
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Chop the dill. Chop the dill finely
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Whisk in the buttermilk. When the sauce has cooked through, turn off the stove and whisk in the buttermilk together with the chopped dill
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Serve. Serve 🍽️👩🍳😋
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