Ingredients
For the Pommes Anna
1 tbsp olive oil
½ large potato, skin on, thinly sliced
salt and freshly ground black pepper
50g/1¾oz trout fillet
For the onion flower
290ml/½ pint vegetable oil, for deep frying
1 onion, peeled and sliced halfway through in a cross at the top
50g/1¾oz flour, seasoned with salt and freshly ground black pepper
½ tsp paprika
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the Pommes Anna, gently heat the oil in a large ovenproof frying pan. Add the potato slices to cover the pan evenly, season with salt and freshly ground black pepper
and fry for two minutes.
3. Place the trout into the pan and transfer to the oven to bake for eight minutes, or until the trout is cooked through.
4. To make the onion flower, heat the vegetable oil in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
5. Dredge the onion in the seasoned flour, and sprinkle with paprika.
6. Carefully add the onion to the oil and deep fry for five minutes or until golden. Carefully remove with a slotted spoon and drain on kitchen towels.
7. To serve, place the Pommes Anna on a warm plate, place the roast trout on top and garnish with the onion flower alongside.
