Trout with thyme and black olive puree a la Jamie O.

Trout with thyme and black olive puree – A delicious recipe inspired by Jamie Oliver's style

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 2

If you're looking for a tasty and aromatic meal, this recipe for trout with thyme and black olive puree is the perfect choice. It's simple to prepare yet full of flavors that will delight your taste buds. This unique combination brings together the freshness of the fish and the richness of the puree, making each bite a true delicacy.

Trout, a freshwater fish, is an excellent choice for a healthy meal. It's rich in Omega-3 fatty acids, protein, and vitamins, offering multiple nutritional benefits. Besides its delicate taste, trout is easy to cook and can easily adapt to various flavors.

In this recipe, we combine the trout with fresh thyme, which provides an aromatic note and a refreshing taste. The black olive potato puree adds a creamy texture and an interesting contrast of flavors. Let’s get started!

Ingredients

For the fish:
- 2 gutted and scaled trout (preferably about 200 g each)
- A handful of fresh thyme
- 1 teaspoon of sea salt (Maldon salt is ideal)
- Freshly ground pepper, to taste
- 2 tablespoons of olive oil
- 1 lemon
- 4 bay leaves

For the puree:
- 8 medium-sized potatoes
- 150 g black olives
- Salt (only if the olives are not very salty)
- Pepper, to taste
- 1 tablespoon of olive oil

Instructions

Step 1: Preparing the fish
1. Start by rinsing the trout under cold running water. Gently dry it with a paper towel. This step is important for achieving a nice crust when baking.
2. Chop the thyme as finely as possible. Mix it in a small bowl with olive oil, sea salt, and freshly ground pepper. This mixture will enhance the flavor of the fish.
3. Rub the trout inside and out with this aromatic mixture. Make sure every corner of the fish is covered. Then, place a few sprigs of thyme inside the fish for added flavor.

Step 2: Preparing the lemon
1. Cut the lemon in half. To stabilize it in the tray, lightly cut the ends. Make a shallow incision in the flesh of each half and place a few bay leaves in each incision.
2. Place the trout and the lemon halves in a baking tray, then put them in the preheated oven at the highest temperature for 15 minutes. The aroma of the baked lemon will enhance the flavor of the fish.

Step 3: Preparing the puree
1. In a pot, place the peeled and sliced potatoes to boil in salted water. They will cook faster if cut into thin slices.
2. Once cooked, drain the water and let them cool slightly. While the potatoes are cooling, you can prepare the olives. Use a food processor to chop the olives, but do not turn them into a paste; you want to achieve smaller pieces.
3. Mix the chopped olives with the potato puree, adding olive oil, salt, and pepper to taste. Stir everything well until you achieve a creamy texture.

Step 4: Serving
1. Remove the trout from the oven and place it on plates. Accompany it with a few dollops of the olive puree.
2. Drizzle the trout with the juice of the baked lemon to enhance its flavor.
3. Enjoy your meal!

Helpful tips
- Make sure the trout is fresh; you can check the eyes, which should be clear, and the scales, which should be shiny.
- If you like more intense flavors, you can also add a few slices of garlic inside the fish.
- The puree can be customized with other ingredients, such as capers or fresh herbs, to suit your preferences.

Wine pairing
For a more sophisticated meal, you can accompany this dish with a dry white wine, which will perfectly complement the delicate flavors of the trout and add elegance to your table.

Frequently asked questions
1. Can I use another type of fish? Yes, you can replace the trout with sea bream or perch, which pair well with the used flavors.
2. How can I make the puree creamier? Add a bit of butter or cream for a richer texture.
3. Is it possible to prepare this dish in advance? You can make the puree a day ahead and reheat it when serving.

Calories and nutritional benefits
This recipe has approximately 500-600 calories per serving, depending on the amount of olive oil used. Trout provides quality protein, Omega-3, and B vitamins, while the olive puree adds fiber and antioxidants.

This trout with thyme and black olive puree recipe is not only tasty but also a healthy choice for your meals. Whether you prepare it for a special dinner or a family meal, it will surely be appreciated by all who savor it. I encourage you to try this recipe and personalize it to your taste!