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Salmon trout with saffron & thyme stewed potatoes


  • Heat a knob of butter and a little oil in a heavy-bottomed pan. Add the potatoes and gently cook for a few minutes until just coloured, regularly tossing.
  • Then add the saffron threads with ½ cup stock, the bay leaves, thyme and seasonings. Cover and gently cook for about 15 mins until the potatoes are tender, tossing now and again.
  • Place the fish on top of the potatoes in one layer, skin side down, and season. Cover again, turn the heat right down and gently simmer for about 3-5 mins until the fish is a little pink in the centre. DON’T OVER COOK!
  • Then remove the fish, turn the heat up and briefly cook until the liquid forms a glaze.
  • Place the fish and potatoes with plenty of sauce on individual plates. Sprinkle a little fresh oil over the fish and serve with steamed green vegies on the side.


  • butter
  • olive oil
  • 600-700 gm chats (baby potatoes), scrubbed well & cut in quarters
  • a good pinch of saffron threads
  • 1 cup chicken or vegetable stock
  • 2 bay leaves
  • 1 thyme sprig
  • sea salt & freshly ground pepper
  • 4 x 180 gm fish fillets
  • 2 spring (green) onions, finely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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