Trout Baked with Tomatoes and Zucchini-Potato Purrée
I love this recipe cause it just shouts SPRING! After a long period of winter and dishes with much fat, Christmas turkey, hot chocolate to warm up, it is time to get on a healthy road, not only because bikini time is...
I love this recipe cause it just shouts SPRING! After a long period of winter and dishes with much fat, Christmas turkey, hot chocolate to warm up, it is time to get on a healthy road, not only because bikini time is approaching but because also in spring we tire more often. Doctors have already named it ?spring fatigue? syndrome, but let´s just take it naturally and beat this fatigue with light food. Fish provides us with omega-3 acids which are known to be beneficial for our mind, and lycopene which develops in tomatoes and when heated is an antioxidant that prevents cell damage. I promise you will feel full of energy just taking the trout out of the oven, as the scent is irresistible! The final taste is again reached by combining the contrasts. Tomatoes that are sweet or lightly sour, sour and salty capers and very salty anchovies. See that there is no additional salt used in this recipe.
I like to serve it with a glass of dry white wine, it goes well with the sour taste of tomatoes. Not to mention that good food and wine are simply ?La Dolce Vita?.FOR 2 PORTIONS:
- 2 filets of trout
- 2 cloves of garlic, thinly sliced
- 4 anchovies
- 2 teaspoons of capers
- 2 medium toamatoes, cut in cubes
- 200 ml of dry white wine
- Juice from half of lemon
- Pepper, dried oregano
- Olive oil
- 5 medium potatoes
- 1 small zucchini
- 2 tbl spoons of butter
- 200ml of milk
- Dried herbs need extra time and moisture to develop the flavor so it is beneficial to add them along with some liquid and let them cook for longer time
- The larger the surface the more space for flavors to develop, it is good to rub the herbs between your palms
- If not going to be heated, let the herbs soak in a little olive oil overnight or heat the oil to about 50 °C (122F) and let the flavors develop
- it should be stored in a dark place without any entry of air
- you get the most out of pepper when ground straight before the usage, ground pepper loses its flavor already after 3-4 months. I love those big wooden rustic pepper mills which waiters use in fine restaurants to grind some pepper to your dish, if desired, right at the table. I have one of those in a smaller version and pre-milled pepper is taboo in my kitchen. Try for example the classic French pepper mill with excellent quality by Peugeot, it has an adjustable grind mechanism from high-quality steel plus its style makes a nice decoration for your kitchen.