Rainbow trout with horseradish yoghurt & balsamic beets

Nutritional Information (amount per serving)

Calories
662kcal
Carbs
43.4g
Sugar
11.8g
Fat
30.5g
Saturates
5.2g
Protein
50.1g

Serves 2   Approx time: 30   Difficulty: super easy

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
 

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.

Copyright © 2014 JamieOliver.com