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...

baked-trout-with-potato-puree-and-tomatoes

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
PURÉE
  • 5 medium potatoes
  • 1 small zucchini
  • 2 tbl spoons of butter
  • 200ml of milk
Preparing trout
Preparing trout
PREPARATION 1. Place both fillets of trout in an ovenproof pan and drizzle with lemon juice. 2. In a pan fry two cloves of garlic, anchovies and cappari for about 2 minutes add wine and cook for a minute until the alcohol evaporates. 3. Add diced tomatoes and cook for additional 2 minutes, finally season with oregano and pepper (you find more about seasoning in Tips & Tricks underneath). 4. Pour the sauce on the premarinated trouts, cover with aluminium foil and bake at 200°C (392F) for about 20 minutes, last 5 minutes uncovered. You may baste the fish while baking if needed. 5. For the purée peel the potatoes, cut into small cubes and cook in salted water until very soft. In a little pot heat the milk with butter gently and add to potatoes. Mash with a fork so that there are still pieces of potatoes left. 6. Cut the zucchini into triangles and put on a pan with some olive oil and salt. Fry over medium heat until soft. Add some water if needed. Serving: Heap the potato purrée on a plate and cover with some zucchini, place a fish over and pour the rest of the sauce on the fish.
Final dish
Final dish
  TIPS & TRICKS PURrÉE- I like the potatoes just briefly mashed so that the small pieces are still there, it makes a nice structure instead of blending; which may cause the slimy effect if over-blended as the starch develops. Moreover, with little pieces in, purrée seems more hand-made than artificial. For more elegant and stylish way of serving PURRÉE use for example the plastic recepticle from a dairy product without the bottom, or a can without both sides. Put the mould on a plate and fill with purrée, then press gently. After pulling away the mould you get a precise round shape. You can decorate it with some herbs or grilled vegetables like zucchini in this recipe. Fish & lemon juice: this combination is not just a myth, it is the way how to get a rid of fishy smell, the truth of chemistry behind this phenomenon. All fish and seafood contain amines (volative derivatives of ammonia) and in combination with acids (e.g. lemon juice) they produce ammonium salts that are non volative, i.e. they do not enter the atmosphere. That?s why lemon is a ?remedy? for fishy odors. BRINGING THE FLAVOR OUT OF DRIED HERBS baked-trout-with-mashed-potatoes In general, dried herbs have more concentrated flavor than the fresh ones (exceptions are chives, dill, parsley and others that are not recommended to be dried at all) there are several ways of developing the flavor:
  • 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
ABOUT PEPPER Pepper is a must-have in any kitchen so it is good to know that:
  • 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.