for 4 person

Trout

1 tbsp	olive oil
4	trout fillets (organic) (each approx. 100 g)
½ tsp	salt

Potatoes

	olive oil for frying
500 g	baby potatoes, cut into approx. 2 cm pieces
½ tsp	salt
200 g	celery, cut into slices approx. 5 mm thick
5 sprig	thyme
	salt, to taste
a little	pepper

Tomato salsa

250 g	baby plum tomatoes, quartered lengthwise
30 g	hazelnuts, roasted, coarsely chopped
2 tbsp	white balsamic vinegar
1 tbsp	olive oil
4 sprig	savory, leaves torn off
¼ tsp	salt

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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