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Roasted New Potatoes, Trout and Asparagus Traybake
One of the most common questions we get asked on the daily basis is: "What should we have for lunch / dinner today?" It sounds simple, but we all know the ideas run out very fast. Our biggest spring inspiration this year are homegrown asparagus. We have been patiently waiting for more than three years to finally harvest them, so of course we ate them in soups, cannelloni, pasta, salad and now we added them to one of our favorite Spring dishes: Roasted new potatoes, incredibly delicious, local trout fillet, fresh, homegrown asparagus baked in one-pan traybake only (yup, that simple!), then served with light, herbal, sour cream dipping sauce. It's incredibly tasty, made in 40 minutes, easy and delicious. The answer what are we having for lunch / dinner today has never been simpler.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    2
    people
  • preparation:
    40
    minutes

METHOD

  • Cook the potatoes

    Cut the new potatoes in quarters and put them into a pot filled with salted water. Place over high heat and cook until the water starts to boil, lower the heat and cook for another 5 minutes. Drain the potatoes in a colander and leave them for about 10 - 15 minutes. Preheat the oven to 240 °C / 465 °F.

  • Bake

    Line your roasting tray with baking paper. Toss in the potatoes, drizzle with olive oil and season to taste with black pepper and cayenne pepper. Add a sprig of thyme and a spring of oregano. Toss together with your hands until coated. Place in the oven and bake for 20 minutes at 220 °C / 430 °F.

  • Herb dipping sauce

    Prepare the Herb dipping sauce: In a small bowl combine together sour cream, tabasco sauce, olive oil, chopped herbs and chopped scallions. Season to taste with salt and pepper.

  • Blanch asparagus

    Wash fresh asparagus under cool running water and remove the woody ends. Blanch them in boiling water for about 30 second, then transfer them to a bowl of ice water to cool it down.

  • Serve

    Remove the tray from the oven, push potatoes on one side and place the trout fillet on the other side of the baking tray. Place back into the oven (middle rack) and bake for another 5 - 8 minutes at 240 °C / 465 °F. Remove from the oven and serve with asparagus and herb dipping sauce served on the side.

    Tip
    If you have a really thick trout fillet, bake it for 2 - 4 minutes further.

Roasted New Potatoes, Trout and Asparagus Traybake

Roasted New Potatoes, Trout and Asparagus Traybake

 

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