Pesto Filled Ocean Trout with Potato Mash and Chive Crème Fraiche
Pesto Filled Ocean Trout with Potato Mash and Chive Crème Fraiche
Preparation time:
30 mins
Cooking time:
20 mins


  • 250g crème fraîche
  • 2 tbs finely chopped chives
  • 4 x 200g ocean trout fillets, skin on
  • Steamed green beans, to serve


  • 1 cup coarsely chopped flat leaf parsley
  • ¾ cup coarsely chopped chives
  • ½ cup finely grated parmesan
  • ¼ cup pine nuts, toasted
  • 1 clove garlic, chopped
  • 80ml (1/3 cup) olive oil

Mashed Potatoes

  • 1kg potatoes
  • 125ml milk, warmed
  • 25g butter, chopped
  1. Method
  2. Notes

  1. To make pesto, process herbs, parmesan, nuts and garlic until finely chopped. Slowly add oil, processing until combined.
  2. Combine crème fraîche and chives in a small bowl. Season.
  3. To make mash, place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Push potatoes through a ricer. Add milk and butter. Season. Beat with a wooden spoon until combined and smooth.
  4. Heat a lightly oiled non-stick frying pan over medium heat. Season fish all over. Cook skin-side down for about 3-4 minutes or until skin is crisp. Turn and cook for about a further 1-2 minutes or until trout is just cooked through. Exact cooking time of fish will depend on thickness of fillets.
  5. Serve trout with mash, beans, pesto and crème fraiche.

- As we were cooking for a large amount of people, we sealed our fish in a frying pan and then finished it off in the oven. Our skin went soggy, so we didn’t serve it, but this recipe includes crispy skin.
- A ricer is a great way to ensure smooth mashed potato with no lumps. It looks like a giant garlic crusher and you can find them in the cookware aisle of your local department store or cook shop.
- Crème fraîche is a French style sour cream. If unavailable you can substitute with regular sour cream.
- Pesto is traditionally made with basil, but we have used parsley and chives as a point of difference.

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