Summer 2021

Georgia East’s Roasted Trout with Potatoes, Asparagus & Soft-Boiled Egg

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Serving: 6-8

Prep Time: 25 minutes

Cook Time: 40 minutes

South Africa - Georgia East


1 x 2-3kg Farmed ocean trout, cleaned

4 Sprigs of fresh mint

4 Sprigs of fresh dill

2 Lemons, sliced

Maldon Salt

Coarse ground black pepper

Olive oil

For the potato salad:

700g Baby potatoes, boiled and halved

4 Sprigs of fresh mint, finely chopped

4 Sprigs of fresh dill, finely chopped

150g Asparagus spears, steamed and chopped into bite size sections

1 Small fennel bulb, finely chopped

3-4 Radishes, finely chopped

150ml Thick Greek yoghurt

2 Tbsp mayonnaise

Half a lemon juiced

2 Tbsp finely chopped fresh chives plus extra to garnish

Maldon Salt

Coarse ground black pepper

6-8 large free range eggs



A deliciously light and fresh dish ideal for a crowd, this recipe for whole roasted trout with potatoes, asparagus and soft-boiled egg makes sustainable farmed ocean trout the star. The flavour combination of zesty lemon with the verdant lushness of dill and mint is heightened with generous sprinkles of Maldon’s delicately flaky salt while the recipe can be enjoyed either as a salad or as a main meal with salad on the side.

Preheat the oven to 200°C. Brush a little olive oil all over the trout and season inside the cavity with a sprinkle of Maldon salt and black pepper. Stuff the fish with the mint, dill and lemon slices and lay it flat on a lined baking sheet. Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking. Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.

Fill a small pot with water and set over high heat. Once boiling, lower the eggs into the water and cook for 8 minutes. Once cooked, drain the pot and cover the eggs with cold water to prevent them from cooking any longer. Set the eggs aside to be peeled and halved when needed.

In a large bowl, combine the boiled potatoes with the chopped herbs, asparagus, fennel, celery, and radishes. In a separate bowl, mix the yoghurt, mayonnaise, lemon juice and chives and season the dressing with a pinch of Maldon salt and grind of black pepper.

Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide across 6-8 plates. Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad with glasses of chilled Rosé.

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