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Rainbow trout with horseradish yoghurt & balsamic beets
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Total Time:
30 minutes
Crispy pan-fried trout pairs perfectly with zesty horseradish yogurt.
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
Instructions:
  • Boil the potatoes until tender, about 15 minutes. Heat a large frying pan over medium heat. Season the trout with salt and pepper. Add olive oil to the pan, sprinkle thyme, then cook the trout skin-side down. Press down to crisp the skin, cooking for 4 minutes, occasionally shaking the pan and turning at the end. Mix yoghurt, lemon juice, horseradish, and salt in a small bowl. Dress the beets with balsamic and salt. Drain the potatoes, season, and toss with oil. Plate by placing potatoes, trout, horseradish yoghurt, beets, and watercress. Finish with a drizzle of olive oil and serve.

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