1 medium Yukon golden potato 1
peeled and diced
1 zucchini, diced 1
6 oz trout fillet 175 g
water
1. Arrange potato and zucchini in a medium saucepan. Lay trout on top, skin side down, and add enough water to almost cover potato and zucchini; cover and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender and trout flakes easily when tested with a fork, about 15 minutes. Let cool.
2. Remove skin from trout. Transfer to blender with potato-zucchini mixture and cooking liquid; puree on high speed, adding more water if necessary, until smooth.
TIP
The pink flesh of the trout gives this savory puree a beautiful color, but other fish can be substituted and cooked in the same manner.
peeled and diced
1 zucchini, diced 1
6 oz trout fillet 175 g
water
1. Arrange potato and zucchini in a medium saucepan. Lay trout on top, skin side down, and add enough water to almost cover potato and zucchini; cover and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender and trout flakes easily when tested with a fork, about 15 minutes. Let cool.
2. Remove skin from trout. Transfer to blender with potato-zucchini mixture and cooking liquid; puree on high speed, adding more water if necessary, until smooth.
TIP
The pink flesh of the trout gives this savory puree a beautiful color, but other fish can be substituted and cooked in the same manner.