If you like the simple flavours of crispy potato fries dipped in tomato sauce, you will love patatas bravas. This popular Spanish dish takes those well-known flavours to the next level by adding a flavoursome trout to the plate, a dash of mayo and a refreshing salad.
Trout & Patatas Bravas
Trout & Patatas Bravas
with garlic That Mayo & a fresh salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Cooked Chopped Tomato
- Fish
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- NOMU Mexican Spice Blend
- Onion
- Onions
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
- Smoked Paprika
- That Mayo (Garlic)
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped Tomato, 40ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillet, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillet. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped Tomato, 80ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillets. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped Tomato, 120ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillets. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
A SMOKIN’ SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped Tomato, 160ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover.
SMASH, THEN SEASON
When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway).
GOING ALL-OUT WITH TROUT
Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the diced Tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
BUEN PROVECHO!
Plate up the trout fillets. Side with the crispy potatoes smothered in the Tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef!
Frequently Asked Questions
What is the preparation time for Trout & Patatas Bravas?
The preparation time for Trout & Patatas Bravas with garlic That Mayo & a fresh salad is between 15 and 30 minutes.
What is the total time required to make Trout & Patatas Bravas with garlic That Mayo & a fresh salad?
The total time required to make Trout & Patatas Bravas with garlic That Mayo & a fresh salad is between 35 and 50 minutes.
How many servings does Trout & Patatas Bravas provide?
4 servings
What are the main ingredients in Trout & Patatas Bravas?
Baby Potatoes, Cooked Chopped Tomato, Fish, Fresh Chives, Garlic Clove, Garlic Cloves, NOMU Mexican Spice Blend, Onion, Onions, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Smoked Paprika, That Mayo (Garlic), Tomato, Tomatoes
What is the nutritional information of Trout & Patatas Bravas?
Calories: 611, Carbs: 72 grams, Fat: grams, Protein: 36.7 grams, Sugar: 17 grams, Salt: 994 grams
How do I prepare Trout & Patatas Bravas?
GOING ALL-OUT WITH TROUT: Place the trout fillets, skin-side down, on a greased baking tray (or the tray with the potatoes) and place in the hot oven until cooked through, 10-15 minutes. A SMOKIN’ SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, 80ml of water, and a sweetener (to taste). Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season and stir through ¾ of the chopped chives. Cover. PARBOILED POTATOES: Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside. BUEN PROVECHO!: Plate up the trout fillets. Side with the crispy potatoes smothered in the tomato sauce. Drizzle over the loosened mayo. Serve with the tomato salad and garnish with the remaining chives. What a feast, Chef! SMASH, THEN SEASON: When the potatoes are done, drain the water. Place the potatoes on a roasting tray and spread out in a single layer. Using a fork, gently press down to slightly smash them and create a few cracks. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 10-15 minutes (shifting halfway). A SIDE OF SALAD: In a bowl, combine the rinsed salad leaves, the diced tomato, a drizzle of oil, and seasoning. In a separate bowl, loosen the mayo with water in 5ml increments until slightly loosened.
What should be prepared from my kitchen to make Trout & Patatas Bravas?
Baby Potatoes, Cooked Chopped Tomato, Fish, Fresh Chives, Garlic Clove, Garlic Cloves, NOMU Mexican Spice Blend, Onion, Onions, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Smoked Paprika, That Mayo (Garlic), Tomato, Tomatoes
How many calories does Trout & Patatas Bravas have?
611 calories
How much fat content does Trout & Patatas Bravas have?
grams
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