Rainbow trout is great for cooking because it is so versatile and light like cod or haddock. I tend to use Cajun seasoning for chicken but I haven’t used it for fish before.
I haven’t made mash potatoes in a long time either. Great tip is to add herbs and garlic paste for extra flavour. Finally, there is the Tenderstem, which can be adapted and other vegetables such as asparagus can be used. Prep time is not too long as long as the fish is fresh. Asparagus is another great veg to eat with this too.
Prep: 20 mins (longer if you have to let the fish defrost)
Cooking: 1 hour 20 mins.
Serves: 2 people
Ingredients
-2 Rainbow trout fillets
-5 Maris Piper Potatoes
-1 pack of Tenderstem broccoli
-1 pack of Cajun seasoning
-1 tsp Garlic Paste
-1/2 tsp Chilli Paste
-1/2 tsp Tarragon
-1/2 tsp Chives
-1/2 parsley
-milk poured according to preference
- 1 1/2 knobs of butter
-salt and pepper to taste
Prep: 25 mins
Cooking time: 1 hour 25 mins
Serves: 2 people
Instructions
Wash the rainbow trout and season with the Cajun seasoning.
Peel the Maris Piper potatoes.
Boil the potatoes in a medium sized saucepan.
Place the trout in a baking tray with oil and garlic paste.
Cover with foil and place in the oven at 200 degrees Celsius
When the potatoes are boiled drain the excess water.
Add butter and milk according to your preference.
Add herbs and seasoning and then mix.
Place mash potatoes in a casserole dish covered and place in the oven.
Fry Tenderstem in a frying pan on a medium heat with butter.
Serve food on a plate.