This Dad-to-be likes to cook. So, I’m already looking forward to making wonderful meals for baby when the time for eating from a spoon has come. One of the pleasures of that, is that I’m looking around for a good food processor. I need a new one anyway, and this is a good moment to invest a bit in a great kitchen tool. If there’s someone who has some advice, that would be welcome.
In the mean time, Mom-to-be is the one I’m preparing extra healthy and tasty dishes for. And that took a bit getting used to. What are safe foods during pregnancy, which are also giving the best nutrients for baby and are tasty, too? Fortunately, there’s a lot of great information out there on the web. Such as which fatty fish are good. You can not just serve Mom-to-be any sort of fish. You have to be careful with those that are high up there in the food chain. Such as my favorite fish: tuna. Too much mercury in that one, so a no go for Mom-to-be.
Anyway, one fish I found on the list was trout. I only made a dish with that once (not a big success), and I thought it would be nice to give the fish a second chance. From a wonderful looking recipe I found online, I created this super healthy good nutrient bomb of a dish. Almost every element in it, maybe apart from the regular potatoes, contains nutrients that are good for Mom-to-be and for baby in this sauteed trout on a mash of potatoes and sweet potatoes, assorted beans with a bit of carrot, topped off with roasted almond shavings and crispy coppa.
For this you need:
some regular potatoes
two large sweet potatoes
2 trouts, fresh from the market
2 carrots (or 1 large one)
small can of kidney beans
small can of white/fava beans
coppa crudo, 3-4 slices
To make the mash, peel about as much (in volume) regular potatoes and sweet potatoes, put in water and bring to the boil. While that is happening, you can work on the rest.
Heat your oven at about 150 ºC, line a tray with baking paper and put the slices of coppa on it. Put this in the oven.
Put a small frying pan on the heat – do not add any butter or oil. Just toss some almond shavings in, and shake and stir a couple of times. Pay attention: it always looks like nothing is happening, and then suddenly, within seconds, they turn from whitish into brown and then burnt-black. You want them to have some brown touches on them. If they turn burnt-black: throw away and try again.
Next: clean the green beans and carrot, an cut in small chunks. Bring a bit of water to the boil and shortly boil the beans and the carrot in it, seperately. Mix with the beans from the cans, which you can pour a bot of boiled water over, and set aside.
Fillet the trouts. From 2 trouts, you should be able to get 4 great fillets. Dust them in flour on each sides, and fry them in a heated mixture of butter and oil. A total of 4-5 minutes would be enough, I simply fried them until they had a nice golden-brown crust.
To fillet the trout was a challenge for me. I tried my best, but I couldn’t get 4 nice looking fillets from the 2 fish. I think 1 was reasonably fillet-like, but the rest was turned into shredded bits and pieces by my unskilled hands. So, if there’s anybody in the Düsseldorf area who can teach me how to properly fillet a fish, let me know in the comments. If you have the same lack of experience, it might be wise to ask your fish monger to do it for you.
When the coppa looks dried out, take it out of the oven and let rest for a minute or so. It might not look crispy yet, but that takes a few seconds out of the heat.
Now, your potatoes are also ready. Drain almost all the water, and mash the potatoes into a smooth, even coloured mash. I like it when there are a few chunks left, but I guess everybody has his or her preferences. If it becomes too dry, you can add a bit of extra virgin olive oil to smoothen it up.
With all the elements ready, you can plate up: put the mash on the plates first – a nice little pile in the middle of the plate. You can arrange the beans you can around the mash, put the trout on top of the mash and then spread almond shavings and crispy coppa over the dish.