Trout Fillet with Olive Mash and Vierge Sauce
Ingredients
4 trout fillets
salt, black pepper, chili flakes
1 tablespoon olive oil
1 portion vierge sauce
Rustic Olive Mash
4 medium potatoes
10 green olives
2 tablespoons olive oil
salt, black pepper
Servings: 4
How to prepare trout fillet with olive mash and vierge sauce
- Prepare the vierge sauce following the recipe here. This can be made 1 day ahead.
- Peel the potatoes, cut them into slices or cubes, and boil them in salted water.
- While the potatoes are boiling, thoroughly pat dry the trout fillets with a paper towel, especially on the skin side. Run your finger over the fillets and if you feel any bones, remove them with tweezers. Season the fillets with sea salt, freshly ground black pepper, and chili flakes. Then brush both sides of the fillets with oil.
- Drain the potatoes but not too thoroughly - leave a bit of water. Using a masher or fork, crush the potatoes without making them too fine - they should have a rustic texture. Add the finely chopped olives, salt, pepper, and oil. Mix well until combined.
- Heat a non-stick pan over high heat. Add the fillets (if the pan is smaller, you can cut the fillets in half) skin-side down, without overcrowding. As soon as you place each fillet, move it with your hand for a few seconds to make sure it doesn't stick at all. Let them cook on the first side until you see the edges turn white (about 2 minutes), then flip and cook briefly on the second side (about 1 minute). The timing is for thinner fillets - if you have thicker fillets, increase the cooking time on the skin side.
- Place 2 tablespoons of mash on each plate (you can use a ring mold to help), then place a fillet on top, as artistically as you can. Pour 2 tablespoons of vierge sauce on the side. You can garnish with chives. Serve immediately, with the remaining sauce in a sauce boat.
