I attempted to make a nice dinner for our family last night: 5-spice trout, citrus-braised broccoli, kale salad, and tender baby red potatoes with garlic-parsley butter. I let the fishmonger at the grocery store talk me into buying two plump, whole trout and the next day, even after we treated Jean-Baptiste to a nice feast (turns out he doesn’t really like 5-spice), we still had a lot of leftover fish. Now, fish of any kind is not something that you want to linger in your fridge, so Huzzybee acted fast the next morning and tossed together a quick version of pyttipanna that was a lovely balance of savory and sweet.
1 cup cooked trout, deboned and cut into small pieces
1 large, white-flesh sweet potato
1/2 cup diced white onion
salt and pepper
1 tablespoon vegetable oil
Before you read any further, debone and prepare the trout. Trout contains many small bones and it takes an ETERNITY to remove all of the bones, so don’t procrastinate like we did. Pyttipanna is Swedish for “small pieces in pan“, and so in the spirit of the name it is best to dice the sweet potato and onions into small an uniform pieces. Heat the oil in a nonstick frying pan and saute the onions and thyme until slightly translucent and fragrant. Add the sweet potato and continue to cook on a low heat until the sweet potato pieces are fork-tender. Add the scallion and trout and cook for an additional 5 minutes, stirring to keep the potatoes from burning. Serve with a dollop of sour cream (or ketchup, which is how my toddler prefers it).
*Wondering where the thyme is in this photo? Yeah, we added it later after a taste test and then my camera ran out of battery power.