Olive Oil Poached Trout and Irish Cheddar Twice-Baked Potatoes
Recipe type: Main Dish
Serves: 4
Ingredients
For the potatoes:
2 large baking potatoes, washed and scrubbed
1 teaspoons olive oil
⅓ cup half and half
½ cup sour cream
1¼ cup irish cheddar, shredded
¼ cup scallions, thinly sliced
2 tablespoons chives, chopped
For the fish:
2 lb trout fillet
a lot of olive oil
sea salt
crushed red pepper
Instructions
For the potatoes:
Preheat oven to 400.
Rub potatoes with olive oil and place in baking dish. Poke holes with a fork in potatoes and bake for an hour, until tender. Cut potatoes in half lengthwise, keeping the skins as in tact as possible.
Reduce oven heat to 375.
Using a spoon, scoop out the guts of the potatoes and transfer to a bowl, leaving a little bit on the edges so the skins don't lose their form. Use a mixer or a spoon to mash potatoes with half and half, sour cream, 1 cup of cheddar, and scallions.
Once thoroughly mixed, scoop the potato mixture back into the skins. sprinkle with remaining cheddar and bake for 35 minutes and broil on high for a couple extra to get the tops to brown. Serve with the chives on top.
For the fish:
Preheat oven to 275.
Place fish in a casserole dish big enough so it fits but without too much extra space. Cover it with olive oil until it's about ⅛ inch thick layer on top of the fish. season with sea salt and crushed red pepper.
Cook for 30-35 minutes, basting often.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/02/27/olive-oil-poached-trout-and-irish-cheddar-twice-baked-potatoes/