Grilled trout with crushed potatoes and peas, and a spicy tomato, pine nut, and celery sauce

Grilled trout with crushed potatoes and peas, accompanied by spicy tomato, pine nut, and celery sauce

If you're looking for a delicious and easy-to-make recipe, you've come to the right place! This grilled trout recipe with crushed potatoes and peas, enhanced by a spicy tomato and pine nut sauce, is not only a feast for the taste buds but also a healthy and nutritious choice. Get ready to impress everyone with a delightful meal, full of flavors and vibrant colors. Let's get started!

Preparation time
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 4

Ingredients
- 4 trout (approximately 200-250 g each)
- 600 g potatoes (for mashing)
- 2 large tomatoes
- 100 g green peas (fresh or frozen)
- 1 red chili pepper (optional, depending on your preference)
- 50 g pine nuts
- 1 stalk of celery
- 2 shallots (or green onions, if unavailable)
- Sea salt (to taste)
- Freshly ground pepper (to taste)
- 1-2 tablespoons olive oil
- 50 ml white wine (preferably a medium-sweet wine)
- Italian herb mix (basil, sage, sun-dried tomatoes, parsley, thyme)

A brief history
Trout is a beloved fish in many cultures' cuisines due to its tender and flavorful flesh. Grilling it is a classic method that preserves its natural flavors. Combined with crushed potatoes and our special sauce, this dish becomes an explosion of tastes. The spicy tomato sauce with pine nuts and celery adds a sophisticated and unique touch, making this dish a true feast.

Preparation method

1. Preparing the potatoes and peas
Start by thoroughly washing the potatoes (600 g) and steaming them with a pinch of sea salt. This step will retain the nutrients and natural flavor of the potatoes. Let them steam for about 10 minutes.

After this period, add the green peas (100 g) and continue steaming everything for another 3-4 minutes. Once all the ingredients are ready, remove them from the steamer and let them cool slightly.

2. Preparing the crushed potatoes
Peel the potatoes and mash them with a fork, leaving them a bit chunky, just like you would for crushed potatoes. Add half of the cooked peas, a tablespoon of olive oil, salt, pepper, and finely chopped shallots to the mixture. Mix everything well, then add the finely chopped tomato. This crushed potato will be flavorful and generous, perfect for accompanying the trout.

3. Grilling the trout
Preheat the grill or a flat, unmarked pan. The secret to achieving a crispy crust is to heat the pan well before adding the fish. Without adding oil, let the pan heat up, then add a tablespoon of olive oil and place the trout (4) skin-side down.

Season the fish well with salt, pepper, and, if desired, a mix of herbs. Cook the trout for about 5-7 minutes on each side, until the skin becomes crispy. Avoid flipping the fish too early to prevent the skin from tearing.

4. Preparing the spicy tomato sauce
While the trout is cooking, you can prepare the sauce. In a non-stick pan, add a splash of olive oil and sauté the finely chopped shallots along with the diced celery. Let the vegetables soften over low heat, adding a bit of sea salt to enhance their flavor.

Then, add the finely chopped chili pepper (if you like it spicy) and the white wine. Let it simmer for a few minutes, then add the pine nuts and the peeled and diced tomato. Cook on low heat, ensuring all ingredients stay crisp while the flavors meld. Season with salt and pepper to taste.

5. Plating
An important secret to impressing is to serve the dish on a warm plate. If you don't have a special plate warmer, you can keep them in the oven at 50-70 degrees for 10 minutes.

On the plate, place a generous layer of crushed potatoes in the center, top with the trout, and drizzle the spicy tomato sauce over it. Finish with a sprinkle of freshly chopped parsley for a vibrant look.

Serving
This dish is perfect to be served alongside a chilled white wine, which will complement the flavors of the fish and sauce. You can also pair it with a fresh green salad for an extra touch of freshness.

Calories and nutritional benefits
This recipe is not only delicious but also healthy. Trout is an excellent source of omega-3, essential for heart health. The potatoes provide complex carbohydrates, while peas are rich in protein and fiber. Additionally, the vegetables and herbs used contribute vitamins and minerals, making it ideal for a balanced diet.

Possible variations
You can experiment with different types of fish, such as salmon or sea bream, and add other vegetables to the crush, such as carrots or even spinach. For a more exotic touch, you can use soy sauce or tahini in the tomato sauce.

Frequently asked questions

1. Can I use frozen fish?
Yes, make sure to fully thaw it before cooking to avoid an unpleasant texture.

2. How can I make the sauce less spicy?
You can omit the chili pepper or add a splash of honey to balance the heat.

3. Can I prepare this dish in advance?
It is recommended to cook the trout and sauce fresh to maintain texture and flavor. However, the crushed potatoes can be made a few hours ahead and reheated.

I hope you enjoy every step of preparing this delicious grilled trout, and that the final result meets your expectations! Bon appétit!