2 large rainbow trout fish whole fish (gutted and washed) or fillets
4 large potatoes
5 spring garlic or 5 medium cloves regular garlic
1/2 tsp pink salt
1 pinch black pepper
1/4 lemon juice or cider vinegar
4 tbsp fresh herbs // parsley and chives
2-3 tbsp cider vinegar optional to drizzle over when serving
1 – Peel, wash and cut the potatoes into the desired shape.
2 – Season the fish with salt and pepper and place some herbs and a little garlic in the inside of the fish.
3 – Take two pans out for simultaneous cooking, place both on medium fire.
4 – When both pans are fairly hot, add a drizzle of olive oil into each pan and add the fish in one and the cut potatoes into the other. Cover the potatoes but not the fish. Lower the heat for the fish and cook for at least 4-7 min on one side, until the fish will no longer stick to the pan.
5 – Meanwhile, give the potatoes a little seasoning and toss them. If they stick do allow them to cook further until they get a crusty layer on the outside. They will release themselves from the pan. Add a drizzle of extra oil if you feel it is necessary.
6 – Once the fish cooked on one side turn the fish gently on the other side and cook for a further 5-6 min on medium fire.
7 – Give the potatoes another toss and cook uncovered for another 5-6 minutes tossing them occasionally until they have cooked thoroughly.
8 – Paste the garlic and add to the potatoes and the fish in the last minute of cooking. Season more if you think it’s needed. Turn off the heat and serve immediately with a side salad or some cooked vegetables or greens.