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Trout with Dill Sauce and Potatoes

By chef Jan Tomanec

A lightened version of the traditional recipe with buttermilk, which is also gluten-free. In this version we combine a creamy dill sauce with roasted trout and potatoes.

23 min
Medium
5

3 min prep · 20 min cook

Trout with Dill Sauce and Potatoes
623 kcal · per serving
Protein 43g Carbs 33g Fat 33g
Ingredients

What you will need

8 items · serves 1
  • Whole Fish 0.5 pcs
  • Baby Potatoes 200 g
  • Dill 0.25 pcs
  • Buttermilk 50 ml
  • Double Cream 50 ml
  • Onion 0.5 pcs
  • Vegetable bouillon 0.5 pcs
  • Butter 10 g

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

9 steps · 20 min cook

  1. Prepare the ingredients. Gather all the ingredients so everything is within reach – let's cook! 🔪🔥 and preheat the oven to 200°C

  2. Cook the potatoes. Put the potatoes to boil in salted water for about 20 minutes until tender. (Alternatively, you can roast them with the fish)

  3. Bake the trout. Brush the trout with olive oil, season with salt and bake in the preheated oven for about 15-20 minutes

  4. Chop the onion. Chop the onion finely

  5. Sauté the onion. Sauté the onion until translucent for 3 minutes over medium heat. Preferably use butter, but you can also use oil

  6. Add the bouillon and cream. Add bouillon dissolved in water, the cream (or instead use stock, if you have it) and simmer simmer on medium-high heat for about 10 minutes

  7. Chop the dill. Chop the dill finely

  8. Whisk in the buttermilk. When the sauce has cooked through, turn off the stove and whisk in the buttermilk together with the chopped dill

  9. Serve. Serve 🍽️👩‍🍳😋

Community

Ratings and comments

5.0 1 review
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  • Petržilkovi

    Přišli jsme si jako největší šéfkuchaři, když jsme tohle uvařili! 🤌🏻 A to je ten recept děsně jednoduchej! Prostě koprovka a k tomu CELÁ ryba?! Strašná machrovinka a jak je to dobrý! 👏🏻

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