Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5 potatoes (e.g. Rooster potatoes) (approximately 800 g)
  • 800 g sea trout fillets
  • 4 onions (400 g)
  • 1 bouquet garni (thyme and laurel)
  • 2 tbsp honey
  • 1 orange
  • 3 tbsp olive oil
  • 1 tsp coarse salt
  • salt and freshly ground pepper
  • lamb’s lettuce
  • dried nuts
EUPOTATOES28230 website 820x480 recipes 10
Cooking time: 85 MIN

A recipe with a sweet flavour that highlights the character of the potatoes, enhanced with honey. A perfect surrounding for the sea bass!

  1. Preheat the oven to 180°C (Gas 4).
  2. Peel the potatoes and cut them into equal pieces. Place them in a pan with coarse salt and the bouquet garni and cover with water. Cook for 20 to 25 minutes.
  3. Peel and finely chop the onions. Sweat them in a frying pan with olive oil for 10 minutes. Add the honey, simmer for 5 to 6 minutes and then deglaze with the orange juice. Cover and allow to reduce for 20 minutes, checking from time to time that it does not dry out (if necessary, add a little water during cooking).
  4. Drain the potatoes and mash them with a masher, adding 2 tablespoons of olive oil and a grind of the pepper.
  5. Wash, dry and zest the orange entirely. Add the zest to the purée, mix and set aside. Then squeeze the orange.
  6. Arrange the onion confit preparation at the bottom of a gratin dish. Add the salted and peppered sea trout fillets and finish with the purée. Bake for 15 minutes at 180°C (Gas 4).
  7. Serve with a lamb's lettuce salad with orange zest and roasted dried nuts.

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