Trout fillet with mashed potatoes and hazelnut oil drizzle


Persons : 4
Preparation : 15 min
Cooking : 10 min

Ingredients

500g skinless trout fillet,
250g of Charlotte potatoes (or another type of all-purposed potato),
80g butter,
100g aged (1 year) Comté cheese,
5cl cream,
1 dash of olive oil,
1 dash of hazelnut oil,
salt and pepper.

Description

Cut the trout fillet in 4 parts. Peel and wash the potatoes and cut into thick rings. Steam for 6 minutes. Cut the Comté cheese into small cubes.
In a nonstick skillet, fry the fillets in olive oil, until they start to caramelize. Season. Finish cooking in the oven.
Warm up the cream. Mash the potatoes with a fork, add the softened butter and the warm cream. Season. Add the Comté cubes at the last minute. Serve with hazelnut oil drizzle.

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