2 small trout fillets (or 1 large, cut in half) - skin on, bones removed

6 new potatoes, halved and cooked for 20 mins in salted boiling water

Approx 50ml of single cream

1 tablespoon chopped fresh rosemary

2 tablespoons chopped fresh tarragon

2 tablespoons extra virgin olive oil



Trout with crushed new potatoes & a tarragon cream sauce

preparation 5 mins • you cook for 8 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


This is a great little starter for all you fish lovers out there. This dish is all about the sauce... too much and the fish will be swimming in it (pardon the pun!) so the balance has to be correct. Trout with crispy skin, accompanied by new potatoes infused with rosemary - all served with just enough sauce to give everything a big whack of creamy tarragon loveliness. Delicious!

Large saucepan to cook potatoes

Large frying pan/wok

Fork to crush potatoes

Metal cooking ring

Spoons to stir



Before you start, have the new potatoes cooked, drained and back in their pan. Have the other ingredients out and ready. Put the pan of cooked potatoes on a high heat and your frying pan/wok also on a high heat and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Put the cooked, drained potatoes back in their pan on a high heat. Put your frying pan/wok on a high heat. Add about a teaspoon of extra virgin olive oil to the potatoes and give the pan a little swirl around. Pour about a teaspoon of oil into the frying pan and leave it to preheat. Add the rosemary to the potatoes and give them another little shake, to get a little colour on them.

Season the trout on both sides with a good pinch of salt, then place into the hot frying pan, skin side down, away from you. Fry the fish for 1 minute on this side. During this time, give your hands a quick wash and give the potatoes a little shake again. They should now have some colour on them.

Turn the heat off the potatoes and, using a fork, crush them against the side of the pan. After the trout has had 1 minute, turn the fish. The cooked skin side should be nice and crispy.

Pour about 2 tablespoons of extra virgin olive oil over the potatoes and stir to bind them together a bit, along with a pinch of salt. After the trout has had 1 minute on the second side, remove the fish to a board and turn the heat off everything.

Pour about 50ml of single cream into the empty frying pan - the lingering heat from the pan should cause the cream to bubble instantly. Throw in the chopped tarragon, stir, and leave to bubble.

To serve, put a cooking ring on the centre of your plate and push half the crushed potato into the ring (or just place some potatoes in the middle of your plate!). Press the potato down lightly with the back of a spoon. Remove the ring, then spoon some sauce around the outside of the potatoes. Lastly pop the trout fillet on top of the potatoes, skin side up, and tuck in!

I hope that you enjoy it.


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