creamy trout with smashed baked potato
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creamy trout with smashed baked potato
  • 4 large sebago (floury) potatoes, pierced
  • 2 tablespoons olive oil
  • 6 pickling onions, halved
  • 1 cup (250ml) dry white wine
  • 1 cup (250ml) single (pouring) cream
  • 4 x 120g trout fillets, pin-boned and skin removed
  • chopped lemon wedges, to serve