Patagonian trout and baby potato bake with dill and gentle leek cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with 1 teaspoon of the olive oil.

2. 2

   Place the baby potatoes in a pot with water and 1 teaspoon of salt. Bring to a boil and cook for 10 minutes, until just tender. Drain well.

3. 3

   Toss the potatoes with 1 tablespoon olive oil, sweet paprika, a pinch of black pepper, and a little salt. Spread on a tray and roast for 15 minutes at 220 °C / 425 °F, until starting to brown.

4. 4

   Meanwhile, pat the Patagonian trout dry and season it with 1 tablespoon lemon juice, lemon zest, Dijon mustard, a little salt, and black pepper.

5. 5

   Heat a large skillet over medium heat with the butter and the remaining teaspoon of olive oil. Cook the leek and onion for 6 to 8 minutes, stirring, until soft. Add the garlic and cook 1 minute more.

6. 6

   Stir the heavy cream and milk into the skillet. Cook for 3 minutes over gentle heat until the sauce thickens slightly. Add half of the fresh dill, mix, and adjust with salt and black pepper.

7. 7

   Place the seasoned trout over the leek cream in the skillet or transfer to a baking dish. Cook in the oven for 8 minutes at 200 °C / 400 °F, until the fish is just cooked through.

8. 8

   Remove the trout from the oven and flake it into large pieces directly into the cream, making sure to remove any bones that may remain.

9. 9

   Fold the roasted baby potatoes into the trout and leek cream mixture. Stir gently so the potatoes do not break up too much.

10. 10

    Transfer everything to a baking dish if needed, top with the grated sardo cheese, and bake for 10 to 12 minutes at 200 °C / 400 °F, until the cheese is melted and lightly browned.

11. 11

    Let rest for 5 minutes out of the oven. Finish with the remaining fresh dill, the rest of the lemon juice, and a final twist of black pepper before serving.