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Rainbow trout with horseradish yoghurt & balsamic beets
Served with new potatoes and watercress
- Gluten-freegf
Served with new potatoes and watercress
- Gluten-freegf
“The gorgeous, crispy-skinned, pan-fried trout goes so well with the horseradish yoghurt ”
Serves 2
Cooks In30 minutes
DifficultySuper easy
Dinner for twoMains
Nutrition per serving
-
Calories 662 33%
-
Fat 30.5g 44%
-
Saturates 5.2g 26%
-
Sugars 11.8g 13%
-
Protein 50.1g 100%
-
Carbs 43.4g 17%
Of an adult's reference intake
recipe adapted from
Jamie's Fish Supper
Tap For Method
Ingredients
- 400 g new potatoes , large ones halved
- sea salt
- freshly ground black pepper
- 4 x 100 g rainbow trout fillets , from sustainable sources, ask your fishmonger, skin on and pin-boned
- olive oil
- a few sprigs fresh thyme
- 2 heaped tablespoons fat-free natural yoghurt
- 1 lemon
- 1 heaped teaspoon creamed horseradish , or to taste
- 4 jarred beetroots , quartered
- balsamic vinegar
- 2 handfuls watercress , washed and spun dry
- extra virgin olive oil
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
recipe adapted from
Jamie's Fish Supper
Tap For Ingredients
Method
- Add the potatoes to a pan of salted boiling water and cook for about 15 minutes, or until tender. Put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper. Add a good lug of olive oil to the pan and scatter in the thyme tips, followed by the trout, skin-side down (you may have to do this in 2 batches). Press down on the fish with a fish slice to help the skin crisp up. Cook for 4 minutes, jiggling the pan every now and then, and turning for the last 20 seconds or so to finish it off – you want to cook it about 90% of the way through on the skin side.
- Meanwhile, in a small bowl mix the yoghurt with the juice of ½ a lemon, the horseradish and a small pinch of salt. Have a taste to check it’s hot enough – it needs a good kick. Dress the beets with a good splash of balsamic and a small pinch of salt.
- Drain the potatoes then toss them with a pinch of salt and pepper and a drizzle of oil. Squash half onto each plate. Squeeze the juice of half a lemon into the hot pan of fish, then transfer 2 fillets to each plate. Top each portion with a good dollop of horseradish yoghurt, a spoonful of dressed beets and a little watercress, then drizzle lightly with extra virgin olive oil and serve.
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