Pan-fried Trout with Brie and Potato Flan
- Ellen Stanton
- Aug 25, 2016
- 2 min read
When anyone asks what is my favourite fish, I always say trout. This meal is one of my favourite dishes to do, especially because of the crispy skin and the flavours are insane!
Initially I used taleggio cheese on the flan but i've recently converted to using brie primary because it's a lot easier to get hold of and is a statement ingredient in our fridge. The potatoes and brie lie on a bed of wilted spinach, giving it a fantastic colour and an overall great taste.
I think the toasted almonds really top it off by adding an extra crunch and hey, who doesn't love some nuts?! I also like to accompany this dish with some tasty greens including asparagus, tenderstem broccoli and green beans but you can mix and match whatever veggies you fancy!
Ingredients:
Serves 4
For the flan
- 375g ready-rolled puff pastry
- bag of baby spinach
- 3 or 4 new potatoes
- 125g brie
For the trout
- 4 fillets of trout
- approx 1.5 cups of flour (depends on size of fish fillets)
- salt and pepper
- oil or butter
- handful of toasted flaked almonds
- how ever many veggies you fancy!
Method:
1. Preheat the oven to 180 degrees.
2. Place the new potatoes in boiling water and allow them to cook on the hob. Also wilt the spinach.
3. Place the pastry on a baking tray, prick with a fork and place in the oven for 10-15mins until it turns slightly golden.
4. In the meantime, put the flour and some salt and pepper into a bowl and dip the trout fillets in the bowl so they are nicely coated with the flour.
5. Remove the pastry from the oven. Take the potatoes off the hob once they're cooked through and allow them to cool slightly so they're easier to handle. Once cooled, thinly slice the new potatoes and slice the brie.
6. Top the pre-cooked pastry with the wilted spinach, then layer the new potatoes and finally the sliced brie. Place the pastry back in the oven for another 10 minutes. This is the time where you'll want to begin to steam your vegetables.
7. Meanwhile, heat up the oil or butter in a pan on a high heat then begin to fry the trout fillets. Turn it down to a medium heat once the skin has crisped up.
8. Remove the flan from the oven, vegetables from the steamer and the fish from the hob - time to plate up and don't forget sprinkle your toasted almonds!