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Fennel and dill-crusted ocean trout with lemon potatoes

Alice Storey & Emma Knowles
  • 110 minutes
  • Serves 4 to 6

INGREDIENTS

1

Side ocean trout (about 1.2kg)

1 tbsp

Dill and flat-leaf parsley

1/4 cup

Flat-leaf parsley

1/2

head Garlic

1 1/4 kg

Kipfler potatoes, small

1

Lemon, wedges

1 tsp

Caraway seeds

1 tbsp

Dill seeds

25 g

Fennel seeds

2 tbsp

Peppercorns, whole white

60 milliliters

Olive oil

60 milliliters

Olive oil, extra-virgin

1/2

Rind of 1 lemon and juice of

250 g

Creme fraiche

Finely grated rind and juice of 1½ lemons