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