Chef’s recipes · Krasnaya Polyana
Trout with roasted pumpkin and potatoes
Trout fillet, potatoes and pumpkin roasted with thyme on a single tray, served with a cold Greek yoghurt, dill and garlic sauce.
15 min prep40 min cooking
Home version of a dish from the menu: Trout with roasted pumpkin and potatoes
A home version, not the kitchen’s recipe card: ingredients, pans and stove as at home.
Ingredients
Servings: 2
One step per screen, large, with timers.
Method
- 01
Heat the oven to 200 °C. Scrub the potatoes and cut them into wedges about 2 cm thick; leave the skin on if you like. Peel and deseed the pumpkin and cut it into 3 cm cubes.
- 02
Spread the potatoes on a baking tray in a single layer, drizzle with 1 tbsp of the oil, season with salt and pepper, add the thyme sprigs and toss with your hands. Roast for 15 minutes.
15 min timer
- 03
While the potatoes roast, make the sauce: finely chop the dill, finely grate the garlic, stir both into the yoghurt and season with salt. Keep the sauce in the fridge until serving.
- 04
Add the pumpkin to the tray, drizzle with another 1 tbsp of oil, season with salt and toss with the potatoes. Roast for 10 minutes.
10 min timer
- 05
Pat the trout dry with kitchen paper, rub it with the remaining oil and season with salt and pepper. Push the vegetables to the edges of the tray and lay the trout skin side down in the middle. Roast for 10–12 minutes, until the flesh turns opaque and flakes easily with a fork.
10 min timer
- 06
Check the vegetables: the potatoes should be golden at the edges and easy to pierce with a knife, the pumpkin soft and lightly browned. If the potatoes are still firm, move the trout to the plates and return the tray to the oven for 5 minutes. Remove the thyme sprigs, squeeze half a lemon over the trout and serve with the potatoes and pumpkin, with the sauce cold on the side.
A photo of the finished dish comes after the first cook to this text. No stock photos here.
demoExample: the recipes here show the format. The real ones are written by the kitchen’s chef.
Allergens
- fish
- milk
Shop-bought products differ — check the label.
If you leave something out
- Fish and seafood
- Trout is the heart of the dish; without it, this becomes a different dish. One option: at step 5, put 240 g drained canned chickpeas (one 400 g can), patted dry and tossed in the remaining oil, in the middle of the tray instead of the trout and roast for the same 10–12 minutes.
- Dairy
- Instead of the yoghurt sauce, make a lemon and oil dressing: mix 2 tbsp olive oil, 1 tbsp juice from the other half of the lemon, the chopped dill, the grated garlic and a pinch of salt.
Chef’s note
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Tested
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An example of the AbsoFood recipe format, not the chef’s recipe · abso.food/en/recipes/trout-pumpkin-potatoes