Trout and Champ with Parsley Butter
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Ingredients
- 4 trout fillets
- 600 g potatoes
- 3 spring onions
- 100 ml whole milk
- 50 g butter
- 10 g fresh flat-leaf parsley, chopped
- 1 lemon
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 31.1 g
- Carbohydrate
- 25.9 g
- of which sugars
- 3.4 g
- Fat
- 18.6 g
- of which saturates
- 8.7 g
- Fibre
- 4.9 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the potatoes and boil for 15-18 minutes until tender.
- 2
Meanwhile, season the trout fillets and pan-fry in a little of the butter for 3-4 minutes on each side until just cooked through.
- 3
Drain the potatoes and mash with most of the remaining butter and the warm milk, then stir through the chopped spring onions to make the champ.
- 4
Melt the remaining butter with the chopped parsley and a squeeze of lemon juice.
- 5
Pile the champ onto plates and top with the trout.
- 6
Spoon over the parsley butter and serve with the remaining lemon.
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