Cherry & Dennis Helper Habitat
German Trout, Bacon and Potato Skillet
德式鱒魚煙肉薯仔鍋
Recipe overview
German Trout, Bacon and Potato Skillet is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 600 g trout fillets
- 120 g bacon
- 600 g medium potatoes
- 1 piece onion
- 2 tbsp fresh dill
- 25 g butter
Seasoning
- 1 tbsp cooking oil
- 1/2 tsp salt
- 1/4 tsp Black pepper
02
Tools
- knife
- cutting board
- pot
- colander
- frying pan
- spatula
- measuring spoons
- kitchen paper
- serving plate
03
Steps
Step 1
Cut potatoes into two-centimetre pieces
Cut all of the potatoes into even 2 cm cubes.
Step 2
Boil potatoes until just tender and drain
Boil the potato cubes for 8 minutes until just tender, then drain and let the steam escape.
Step 3
Debone, dry and cut trout into large pieces
Check three skin-on trout fillets for bones, pat them dry, and cut each fillet in half to make exactly six large pieces.
Step 4
Chop bacon and onion
Cut all of the bacon into 1 cm pieces and dice the onion into 1 cm pieces.
Step 5
Brown bacon over medium heat
Cook the bacon in a wide black skillet over medium heat for 5 minutes until lightly browned.
Step 6
Add onion and cook until soft
Add the onion to the same skillet and cook for 4 minutes until soft.
Step 7
Add potatoes, butter and oil
Add the drained potato cubes, all of the butter and oil to the same skillet and spread them in one layer.
Step 8
Brown potatoes on several sides
Cook for 8 minutes, turning occasionally, until several sides of the potato cubes are golden.
Step 9
Season trout with salt and pepper
Season all six raw trout pieces evenly with all of the salt and pepper.
Step 10
Lay trout over potatoes and sear the first side
Place the six trout pieces skin-side down among the potatoes and cook undisturbed for 3 minutes.
Step 11
Turn trout gently and cook until opaque and flaky
Turn all six pieces once and cook for 3 minutes more, until the centres are opaque and flake easily.
Step 12
Fold in dill and serve immediately
Fold in all of the dill without breaking the trout and serve the same six pieces immediately with the cubed potatoes.
Common mistakes
- Adding wet trout to the potato skillet makes it steam instead of sear and increases breakage when turned.
Tips
Brown several sides of the potatoes before adding trout; stop when the fish is just opaque and flakes in large pieces.
