Trout with Beetroot, Horseradish and New Potatoes

Make trout with beetroot, horseradish and new potatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Trout fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 g Cooked beetroot (Vacuum-packed cooked beetroot, not the pickled kind in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
180 g New potatoes (Raw weight, skins on.)
2 tsp (12 g) Creamed horseradish
50 g Greek yogurt, 0% fat
40 g Watercress
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A few fronds Fresh dill
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes for fifteen minutes. Warm the beetroot in wedges in the pan with the potatoes for the last two minutes, or in the microwave for a minute.
2. Stir the horseradish into the yogurt with a pinch of salt.
3. Fry the trout skin-side down in a sprayed pan over a medium-high heat for four minutes, then flesh-side for two.
4. Plate the potatoes, beetroot and watercress, set the fish on top and spoon the horseradish yogurt alongside with the dill.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/trout-beetroot-horseradish-potatoes

AI-generated images illustrating the recipe.

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