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Rainbow Trout
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Rainbow trout with horseradish yoghurt & balsamic beets

Served with new potatoes and watercress

Rainbow Trout
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30 mins
Super easy

serves 2

About the recipe


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie's Fish Supper

Jamie's Fish Supper

Ingredients

400g new potatoes, large ones halved

sea salt and freshly ground black pepper

4 x 100g 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 of watercress, washed and spun dry

extra virgin olive oil

Method

The gorgeous, crispy-skinned, pan-fried trout goes so well with the horseradish yoghurt

  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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