Rainbow Trout with Hearty Mashed Potatoes

Rainbow trout:

1. Allow rainbow trout to thaw, soak / wash thoroughly, pat dry with kitchen paper and season inside and outside with the included seasoning salt *). *) Composition of the seasoning salt: salt, onion powder, paprika powder, black pepper, garlic powder, white pepper, dill and celery. Line a baking dish with aluminum foil, brush a little with sunflower oil and place the two seasoned trout on it. Preheat the oven to 20 ° C and cook / bake the trout in it on the middle rack for about 20 minutes.

Hearty mashed potatoes:

1. Peel, wash and roughly dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves. Boil all ingredients (potato cubes + onion cubes + garlic clove cubes and rosemary sprigs) in a saucepan with salt water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes, drain, remove the rosemary, return everything to the hot saucepan and with butter (2 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly ground nutmeg (1 big pinch) with the potato masher . Fry the Serrano ham in a pan without oil, cut into small pieces and fold into the mashed potatoes.

Serve:

1. Divide the rainbow trout on 2 plates and serve with hearty mashed potatoes, each garnished with a slice of lemon, a radish and a stick of parsley.