Name: Ocean trout with dill potatoes and beetroot pesto
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 1
Ingredients: 225g can beetroot, drained; Grated zest of 1 orange; 50g parmesan, grated; 2 garlic cloves; 20.00 ml horseradish cream; 82.50 ml dill fronds; 80ml olive oil; 120g sour cream; 11.80 gm wholegrain mustard; 600g cooked small potatoes*; 4 x 180g ocean trout fillets with skin

Ocean trout with dill potatoes and beetroot pesto

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Prep Time:
20 minutes

Cook Time:
7 minutes

Total Time:
27 minutes

Indulge in vibrant beetroot puree paired with crispy ocean trout.

Ingredients:

225g can beetroot, drained
Grated zest of 1 orange
50g parmesan, grated
2 garlic cloves
20.00 ml horseradish cream
82.50 ml dill fronds
80ml olive oil
120g sour cream
11.80 gm wholegrain mustard
600g cooked small potatoes*
4 x 180g ocean trout fillets with skin

Instructions:

In a food processor, combine beetroot, zest, parmesan, garlic, half the horseradish, and half the dill. While the food processor is running, slowly pour in 1/4 cup (60ml) oil until a coarse puree forms. Set aside.
Whisk together sour cream, mustard, remaining horseradish, and remaining dill in a bowl. Season with salt and pepper. Slice the potatoes and coat with the sour cream dressing.
In a large nonstick frypan over medium-high heat, warm the remaining 1 tablespoon oil. Cook the fish, skin side down, until crisp for 3-4 minutes. Flip the fish, lower the heat to medium, and cook for 2-3 minutes more until cooked through. Serve by dividing potatoes among 4 plates, placing fish on top, adding a dollop of beetroot pesto, and enjoy.

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