Whole trout meunière, with potato gratin
Made by Sönke Kahl
For 2 servings
- 2 whole trout, gutted and cleaned (about 200 g each)
- fleur de sel
- black pepper from the mill
- dijon mustard
- 2 tbsp worcestershire sauce
- 1 tbsp peanut oil
- 100 g butter
- 2 small limes
- 1 bunch of Italian parsley
- 400 g waxy potatoes
- 1,5 dl milk
- 1.5 dl full cream
- ½ – 1 cloves of garlic, pressed, to taste
- salt, pepper, nutmeg
- 25 – 50 g Gruyère, grated
Season the gutted and washed trout with fleur de sel, fresh pepper, coat well with Dijon mustard, sprinkle with lemon juice and Worcestershire sauce. Leave to marinate in the fridge covered for a good half hour.
Coat the not too hot grill pan with the peanut oil. Do not heat the oil too much and slowly fry the trout in it for about 5-7 minutes on each side, depending on their size. A tip: Turn the fish briefly in the flour before frying. Do not throw the marinade away, it will later be added to the brown butter.
If you fry the trout in the normal frying pan, as described above, it is advisable to turn the fish briefly in the flour, shack off the excess flour well.
Remove the trout from the pan and keep warm in the oven. Drain the frying fat from the pan and foam butter in it. The butter should be brown in colour, in the classic version it is called “beurre noisette”. Pour in the jus meunière (marinade). Arrange the fish on a plate or platter. Then spread the brown butter over the fish, garnish with slices of lime and Italian parsley.
Wash and peel the potatoes and cut them into even slices of 2-3 mm, then do not wash them so that the starch is not washed out.
Bring milk and whole cream to the boil, season with salt, pepper and nutmeg.
Now add the potatoes and cook for a few minutes while stirring. Add part of the grated cheese. Grease a fireproof dish with butter and sprinkle the garlic over it. Make sure that the filling is clean, as dirt will burn in during the baking process.
Put the potato mixture into the mould and sprinkle with the rest of the grated cheese.
Bake at 160°C for 30 minutes and gratinate evenly. Add some liquid if necessary, but without covering the crust.
Ready to serve, enjoy!