4 1/2-pound filets of trout
1/4 cup olive oil
Salt and pepper
4 medium or 8 small purple potatoes, sliced chip fine on a mandolin
6 tablespoons unsalted butter
Juice of 1 lemon
Zest of 1 lemon
1/4 cup whole fresh parsley leaves
A Note on Some Ingredients
I love the thin, flakey filet of trout for this dish, but you could use any flakey white fish. Tilapia or snapper would be especially nice.
If you cannot find purple potatoes, sometimes called Peruvian purple potatoes or blue potatoes, just use a simple new potato instead.