Crisp-crusted trout with two-colour potato cakes

INGREDIENTS FOR 1 PERSON
1 trout fillet
4 tablespoons breadcrumbs
1 garlic clove
A bunch parsley
2 tablespoons Parmigiano
Pepper and salt
Extra virgin olive oil
Potato cakes
2 white potatoes
2 purple or Vitelotte potatoes
Salt and pepper
Extra virgin olive oil
I remove all trout bones with tweezers.

I mix crumbs, cheese, chopped parsley and garlic, salt, pepper and oil to a soft mixture.

I mix well.

I press coating firmly onto fillet.

Bake on parchment if preferred; I used a non-stick pan with oil.

I cook 5 minutes, gently turn with a spatula and brown crust without burning.

Meanwhile, I boil potato types separately; I used microwave.

I roughly rice them.


I dress with oil, pepper and salt.

I fill cooking rings with one potato colour, then the other, pressing lightly.


I heat very little oil in a non-stick pan and brown potato cakes. Only once crusted do I turn and remove rings.

I plate with oil.