Ocean Trout with Potato Rosti. A light and tasty meal with tarragon horseradish cream for a kick.
2 x 200g ocean trout fillets, skinless and boneless
350g small vine-ripened tomatoes, on their vine
1 tbsp olive oil
Micro herbs or watercress,
650g Desiree or waxy potatoes
100g Spanish jamón serrano ham, finely chopped
2 shallots, finely chopped
100g Swiss cheese, grated
1 tbsp duck fat
Tarragon Horseradish Cream
250g sour cream
2 tbsp horseradish cream
2 tsp Dijon mustard
1 tbsp chopped fresh tarragon
To make potato rosti, boil potatoes until just tender when pierced with a knife. Do not overcook. Cool to room temperature. Peel. Refrigerate until cold. Roughly grate into a bowl. Add ham, shallots and cheese. Mix well.
Preheat oven to 180˚C. Heat half the duck fat in a 26cm-diameter non-stick frying pan over a medium heat. Spread half the potato mixture over base of pan. Press down lightly. Repeat with remaining potato mixture. Cook for 10 to 15 minutes, reducing temperature if over-colouring, until golden and crisp. Invert carefully onto a large plate.
Heat remaining duck fat in same pan. Carefully slide mixture into pan. Cook for a further 10 minutes or until golden and crisp. Transfer to a large hot roasting tray. Cook for 15 minutes or until cooked through.
Meanwhile, season the trout and tomatoes. Place on an oiled baking tray. Drizzle with oil. Cook for 15 minutes or
until cooked to your liking.
To make tarragon horseradish cream, place ingredients in a bowl. Whisk to combine.
To serve, transfer rosti to a serving plate. Break trout into large pieces. Arrange over rosti. Spoon over horseradish cream. Garnish with micro herbs or watercress.