Smoked trout and baked eggs

Landscape (UK) - - In the Kitchen -

Serves 2

150g smoked trout, bro­ken up into small pieces

4 eggs

250g red-skinned pota­toes

2 beet­root

1 tbsp olive oil

2 tbsp crème fraÎche

1 gar­lic clove, peeled and crushed

2 tbsp chopped flat leaf pars­ley

150ml wa­ter zest and juice of ½ le­mon sea salt and black pep­per cress, to serve

Cut the pota­toes into quar­ters length­ways, then halve each quar­ter again. Do the same with the beet­root. Add the oil to a large fry­ing pan and when the oil is hot, add the pota­toes. Sauté for 5 mins, turn­ing oc­ca­sion­ally, then sea­son with salt and pep­per. Turn the heat down low and boil the 150ml wa­ter. Mix in the crème fraîche, gar­lic, pars­ley, beet­root, trout and boil­ing wa­ter. Add the le­mon zest to the mix­ture and then the juice. Crack the eggs in be­tween the in­gre­di­ents, so they sit on top, and sea­son with pep­per. Cover with a lid and turn the heat to medium. Cook for 6-8 mins un­til the eggs are done and the fish is pip­ing hot. Serve gar­nished with the cress.

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