The Fish Lady-Episode 14 Seared Trout with Herbed Potatoes

10 new potatoes

1 tbsp + 1 tbsp olive oil

6 oz crab meat

2 green onions, chopped

Lemon Herb Vinaigrette (recipe follows)

2 trout fillets

Peel the potatoes and boil for 15 minutes (parboil them, don’t cook all the way through).  Drain and let cool 5 minutes.  Place potatoes in a dry pot over medium heat.  Add 1 tbsp olive oil and shake to coat the potatoes.  Fry the potatoes in the pot, stirring constantly to keep them from sticking, for about 10 minutes or until the potatoes are fork tender.  Mash the potatoes and then fluff them with a fork.  Pour in the Lemon Herb Vinaigrette and green onions and mix them together.  Add the crab meat and mix well.  Set this aside and keep warm.

Salt the fish fillets on both sides.  Add 1 tbsp olive oil to a frying pan on high heat.  Fry the trout fillets skin side down for 2-3 minutes.  Flip and fry for another 2 minutes or until the fish is flaky and cooked through.

Serve the fish on the potatoes and garnish with a sprig of thyme or a wedge of lemon.

This recipe was heavily inspired by a Gordon Ramsay recipe.  The crab meat is optional but try it, it’s surprisingly good.  Either way you will forever be adding the Lemon Herb Vinaigrette to your potatoes after this. – The Fish Lady

3 tbsp olive oil

juice from 1/2 a lemon

1 tsp water

pinch of salt and pepper

1 tsp each chopped sage, thyme and parsley

Pour all ingredients into a mason jar, screw on the lid tight and shake well.