John Myers
Vitelotte – Blue Potato with Trout and Pumpkin
The perfect vitelotte – blue potato with trout and pumpkin recipe with a picture and simple step-by-step instructions.
- 1 Handful Blue potatoes
- 150 g Butternut squash
- 5 Mushrooms
- Goat cheese
- Lamb’S lettuce
- Salt
- Pepper
- Oregano
- Thyme
- 1 Clove of garlic
- 1 Pc. Trout cooked
- Olive oil
- Wash the potatoes and cut into strips with the skin, as well as the pumpkin. Heat some olive oil and add the raw potatoes and pumpkin strips to the pan and season to taste.
- Cut a clove of garlic and add to the pan. When the cooking time is almost reached, add the sliced mushrooms and season everything again, add the trout – done 🙂
- Wash the lamb’s lettuce briefly and spread it on the plate. Spread the potato pan on the lamb’s lettuce and top with the goat cheese.
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