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Cooking
Potato Pancakes with Marinated Trout
· 4 servings
Prepare the fillets
Rinse the trout fillets and pat them dry. Remove any bones. Place them in a bowl ready for marinating.
Marinade
Pour the juice of two squeezed lemons over the fillets. Season with salt and pepper. Sprinkle with finely chopped garlic and thinly sliced shallot. Top with dill, and if you like, cover with lemon slices as well.
Chill in the fridge
Cover with cling film and refrigerate for three hours. Then slice the fillets into thin pieces, removing the skin.
Boil and mash the potatoes
Peel the potatoes, cut into pieces and boil in salted water for twenty minutes until soft. Drain and return them to the pot. Add butter and mash into a smooth purée. Season with more salt if needed.
Roll out the dough
On a floured worktop, roll the dough into a sheet about 1 cm thick. Cut out rounds, using a glass if you don't have a cutter.
Fry the rounds
Heat a generous layer of oil in a pan. Add the rounds and fry on both sides until golden. Transfer the pancakes onto a kitchen towel to soak up the excess oil, then let them cool.
Assemble and garnish
Season the soured cream to taste – you can also stir in a little chopped dill if you like. Arrange the potato pancakes on a plate. Top each one with a dollop of soured cream, a slice of marinated fish, and garnish with a sprig of dill.