Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Trout
Potatoes
Tomato salsa
How it's done
Trout
Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a non-stick frying pan. Reduce the heat, salt the trout fillets, place skin-side down in the pan, fry for approx. 3 mins. Turn the trout fillets over, fry for a further 1 min. Remove, keep warm.
Potatoes
Heat a dash of oil in the same frying pan. Add the potatoes, stir fry for approx. 15 mins. Remove, place in a bowl, season with salt. Reduce the heat, add a dash of oil to the same pan. Add the celery, sauté for approx. 5 mins. Add the thyme and potatoes, heat through, season.
Tomato salsa
In a bowl, mix the tomatoes with all the remaining ingredients.
To serve
Serve the fish fillets and potatoes on warm plates, top with the salsa.
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