Jamie Oliver

Rainbow trout with horseradish yoghurt & balsamic beets

Served with new potatoes and watercress

Rainbow trout with horseradish yoghurt & balsamic beets

Serves 2
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    662
    33%
  • Fat
    30.5g
    44%
  • Saturates
    5.2g
    26%
  • Protein
    50.1g
    111%
  • Carbs
    43.4g
    17%
  • Sugars
    11.8g
    13%

Of an adult's reference intake

Jamie's Fish Supper
recipe adapted from

Jamie's Fish Supper

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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
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Method

  1. 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.
  2. 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.
  3. 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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Nutrition per serving
  • Calories
    662
    33%
  • Fat
    30.5g
    44%
  • Saturates
    5.2g
    26%
  • Protein
    50.1g
    111%
  • Carbs
    43.4g
    17%
  • Sugars
    11.8g
    13%

Of an adult's reference intake