The finished recipe. Trout with Beetroot, Horseradish and New PotatoesIngredients 1 to 6. 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 WatercressIngredients 7 to 8. 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 dillStep 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.Step 2. Stir the horseradish into the yogurt with a pinch of salt.Step 3. Fry the trout skin-side down in a sprayed pan over a medium-high heat for four minutes, then flesh-side for two.Step 4. Plate the potatoes, beetroot and watercress, set the fish on top and spoon the horseradish yogurt alongside with the dill.
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