fish

rainbow trout with horseradish yogurt & balsamic beets

servings
2

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 yogurt 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 the butter. Squash half onto each plate. Squeeze the juice of half a lemon into the hot pan of fish, then transfer 2 filets 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.

ingredients

• 400g new potatoes, large ones halved
• sea salt and freshly ground black pepper
• 4 x 100g rainbow trout fillets, skin on and pin-boned
• olive oil
• a few sprigs fresh thyme
• 2 heaped tablespoons natural yoghurt
• 1 lemon
• 1 heaped teaspoon creamed horseradish, or to taste
• 4 jarred beetroots, quartered
balsamic vinegar
• a knob of butter
• 2 handfuls of watercress, washed and spun dry
extra virgin olive oil

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tried this recipe or a similar one? share your tips...

1. by paula on Fri 05 Aug 2011 @ 14:36

I cooked this last night. Was absolutely delicious and so simple. The only thing I changed was that I put the marinated beetroots in the oven for about 15 minutes as I thought they would be better warm, and after par boiling the new potatoes I roughed up the skin and then roasted them in the oven with thyme leaves and olive oil/butter for about 15 minutes to crisp them up. I highly recommend this recipe.<br /> <br /> Rainbow trout is sustainable and very good value! Will definitely be cooking this again.

2. by Maris on Thu 26 May 2011 @ 14:21

I cannot find the Fish Tray Bake meal by Jamie Oliver (entire meal). Please email me if you have it.<br /> Thank you

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