Lemon butter trout with roast potatoes & fennel | Waitrose | Dish Podcast

Usually the one hosting the biggest names in the business, this time Graham Norton takes a seat in the guest chair – and not just any chair, the Dish guest chair.

Comedian, broadcaster, writer (and now a natural in the podcast seat), Graham joins Nick and Ange to talk about his new show Wanging On, which he cohosts with Maria McErlane. Inspired by their much-loved ‘Grill Graham’ segment on his BBC Radio 2 Saturday morning show, the podcast sees the pair dish out advice — though as Graham warns, it’s not always the gentlest!

While Graham is mostly vegan at home, he admits a weakness for a scotch egg (who can blame him). Angela serves them as a starter, paired with a dirty vodka martini made wet to Graham’s taste. For the main, lemon butter trout with roast potatoes and fennel alongside a chilled glass of Craggy Range Sauvignon Blanc.

From Graham’s very apt love of potatoes to his “food awakening” on a French exchange, we also put him through some Dish dilemmas — uncovering strong opinions on cereal for dinner. And of course, we couldn’t resist diving into the magic of The Graham Norton Show sofa, and why Cher and Julia Roberts together was a combo he never knew he needed. Graham has been on our Dish wish list since day one, and it’s safe to say… he was well worth the wait.

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All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes

A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

Dish is a Cold Glass Production for Waitrose

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So today on dish I’m cooking lemon buttered trout with roasted fennel and potatoes and I’m cooking it for Graeme Norton. Thank you so much. That looks amazing. We’re going to start off by sort of precooking our potatoes a little bit. You want to slice them into nice big slices straight into the oven proof dish. Add a little bit of salt and a touch of olive oil. Then give it a little stir and then put them in the oven 200 just to get them going. Meanwhile, prepare everything else. So softened butter here. I’m going to take half a bunch of dill and we’re just going to chop this nice and fine. Make sure with the dill you chop all the roots. The roots have all the flavor as well, so you want all that in there. And we’re going to do the rind of a lemon as well for the acidity. It cuts the fattiness of the butter. So, dill, I think, is a natural pairing with fish, especially with trout, I think, is absolutely delicious. And then we’re just going to make some very small slits in the skin. The other great vegetable that goes well with fish is fennel. Partly because exactly like dill, it has that ana seed flavor to it. So we’re going to use our trusted mandolin and we’re going to slice it nice and thin. So while we’re waiting for the potatoes, I’m going to stuff the fish with all this butter. Then we’re going to put a couple of slices of lemon just to get a little bit of flavor and a little bit of moisture. So just two nice slices like so. So we’ve got our potatoes. So we’re just going to add our fennel in here. Then we’re going to put our fish in and we’re going to put it in the oven for about 10 minutes. Then we’ll add some more capers and the rest of the button. That’s delicious, isn’t it? [Music]