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Estimated Times |
Preparation time: 20
Cooking time: 40
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Ingredients
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225
250
servings
1 | kg | Potatoes ~1000 |
500 | g | Cherry tomatoes |
4 | tbsp | Olive oil ~54.6 g |
1 | pcs. | Lemon ~100 g |
2 | clove(s) | Garlic ~6 g |
10 | pcs. | Raw almonds ~12 g |
25 | g | Parsley |
1.5 | tsp | Sea salt ~8.3 g |
4 | pinch | Black Pepper ~1.5 g |
5 | pcs. | Spring onions ~70 g |
50 | g | Large white loaf |
0.5 | tsp | Coriander seed ~0.8 g |
500 | g | Trout fillet |
1 | pcs. | Baguette ~225 g |
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Directions
Potato platter with almond dressing:
Preheat the oven to 225ºC/fan oven 190ºC.
Scrub or scrape the potatoes and cut them in half. Halve the tomatoes. Place the potatoes and tomatoes between each other in a greased, ovenproof dish.
Blend 3/4 of the olive oil, lemon juice, garlic, blanched almonds, half of the parsley, salt and pepper to an even dressing. Drizzle the dressing over the potatoes and tomatoes. Cover the dish with foil and bake in the oven for 40 mins.
Chop the spring onions and sprinkle over the potatoes.
Trout with herby breadcrumbs:
Blend the bread, half of the parsley, lemon rind, coriander seeds, salt and pepper in a food processor or mini processor until even, light green breadcrumbs are produced.
Cut the trout fillet into 125 g pieces and place in an ovenproof dish lined with baking paper. Sprinkle an even layer of breadcrumbs over the fish and drizzle with the rest of the oil.
Bake the fish in the oven at 225ºC for 13 mins.
Serve the fish and the potato platter with good bread.
Tip
Salmon can be used in place of trout.
Nutritional data
710 Kcal Per Serving F: 22 g, P: 38 g, C: 94 g, DF: 9 g 2,839 Kcal (111 Kcal/100 g)
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