Jamie Oliver

Rainbow trout with horseradish yoghurt & balsamic beets

Served with new potatoes and watercress

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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%
  • Sugar
    11.8g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Fish Supper
recipe adapted from

Jamie's Fish Supper

Nutrition per serving
  • Calories
    662
    33%
  • Fat
    30.5g
    44%
  • Saturates
    5.2g
    26%
  • Protein
    50.1g
    111%
  • Carbs
    43.4g
    17%
  • Sugar
    11.8g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

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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