Pan Fried Trout Fillet

Well, when I saw the trout fillets in the shop, I just couldn't resist buying them, even though I'm not really a fish eating person. Not at all in fact. But during our visit to Bulgaria in August, we had freshly caught river trout, pan fried with mashed potatoes, so I thought I'd give it a go.

And it definitely worked. I found this recipe for the trout and it sounded as good as it was simple. I actually made bread crumbs to use for the fish, rather than flour.

I had some spuds left over from last week, so I steamed them to death and made Delia's perfect mashed potatoes. This is the second time I make this recipe and it was once again very delicious, despite that I swapped the crème fraîche with extra thick double cream. I think that this, combined with the potato variety (possibly Vivaldi), that made it rediculously sticky and shape-defying.

I'd bought some runner beans especially for this, but sadly they were way past their best and turned out leathery and tough. What I worked out is that peeling the skins revealed a bright green and creamy innard, so all was not lost.

And once again I couldn't resist getting a couple of boxes of fresh chantrelles, which I just stewed in butter.



All in all a very yummy meal, even if it looks a bit colourless in the photo. This is a definite repeat candidate. It even didn't take too long to do, so quite good for after work as well.