This recipe is a winner. Impress your loved one with this special feast. You can have one potato each, but two is better because once you finish your potato, you will wish you had another! I like to pop it all on the table so you can serve yourself (there’s something feast like about that), I prefer that to plating up each individual serve. Try a nice white wine like Chardonnay, Riesling or Sauvignon Blanc to enjoy this with.
GRILLED RAINBOW TROUT DINNER FOR TWO
Serves 2 I Prep time 20 min I Cook time 50 min
Gluten Free I Soy Free I Nut Free I Sugar Free
RAINBOW TROUT
- 1 whole rainbow trout, scaled, gutted and cleaned
- 1 lemon, sliced
- Handful parsley
- Extra virgin olive oil
- Black sea salt flakes
- Freshly cracked black pepper
HASSELBACK POTATOES
- 4 waxy potatoes, washed
- 4 knobs of butter
- Black sea salt flakes
ROCKET SALAD
- Handful rocket
- Drizzle extra virgin olive oil
- Pinch murray river salt flakes
METHOD
- Preheat oven to 200 degrees celsius.
- Cover a baking tray with greaseproof paper for the potatoes. Cover a roasting tray with foil and place the baking rack on top for the fish.
- To cut the potatoes, pop a chopstick along both sides of the potato, cut each slice through until the knife hits the chopstick (this should help slice the potato but not completely through it). Place butter on top of each potato, season well with black sea salt. Pop onto your prepared tray and place into the oven (middle rack), bake for 40 minutes or until cooked through (depending on the size of your potato).
- Meanwhile, slash each side of the fish (not going all the way through) about ½ cm deep. Splash olive oil all over the fish, season all over (including the cavity) with salt and pepper. Pop some sliced lemon and parsley inside the cavity. Place fish onto prepared baking rack and set aside.
- When the potatoes cooked through, place them onto the bottom rack of the oven, pop grill on high (if you have a separate grill and oven do this step 10 minutes before the potatoes are ready). Place fish under the grill (not too close!) and grill each side of the fish for 5-6 minutes.
- Meanwhile, pop the rocket into a bowl, drizzle with olive oil and sprinkle with salt, mix it with your hands until well-dressed. Set aside.
- To serve, transfer fish onto serving plate with extra lemon wedges on the side. Serve with potatoes and salad. Eat!
Hasselback Potato prep. Recipe and styling by Cle-ann, photo by Hugh Adams.