This fish dish is simply delish and will go down swimmingly with any diners you ever have over for dinner. It starts with the oven roasted crossed potatoes, continues with a zesty pickled onion, cucumber half-moon, & dill salad, and ends on a high note with perfectly pan fried trout drizzled with lemon-infused horseradish & crème fraîche.
Trout & Horseradish Crème Fraîche
Trout & Horseradish Crème Fraîche
with crossed baby potatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Creme Fraiche
- Cucumber
- Fish
- Fresh Dill
- Horseradish Sauce
- Lemon
- Lemons
- Pickled Onion
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISS CROSS, FLAVOUR BOSS
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes.
SENSATIONAL SEAFOOD SIDES
In a salad bowl, toss together the shredded leaves, the sliced pickled onion, ½ the chopped dill, the cucumber rounds, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the horseradish sauce, the crème fraîche, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
HOOKED ON A DELISH DISH
Plate up the trout and crossed potatoes. Drizzle over the horseradish crème fraîche. Side with the pickled onion & cucumber salad. Garnish with the remaining dill and the lemon rounds.
Baby Potato - 200g
Salad Leaves - 20g
Pickled Onion - 20g
Fresh Dill - 3g
Cucumber - 50g
Lemon - 1
Horseradish Sauce - 10ml
Crème Fraîche - 20ml
Rainbow Trout Fillet - 1
CRISS CROSS, FLAVOUR BOSS
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes.
SENSATIONAL SEAFOOD SIDES
In a salad bowl, toss together the shredded leaves, the sliced pickled onion, ½ the chopped dill, the cucumber rounds, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the horseradish sauce, the crème fraîche, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
HOOKED ON A DELISH DISH
Plate up the trout and crossed potatoes. Drizzle over the horseradish crème fraîche. Side with the pickled onion & cucumber salad. Garnish with the remaining dill and the lemon rounds.
Baby Potato - 400g
Salad Leaves - 40g
Pickled Onion - 40g
Fresh Dill - 5g
Cucumber - 100g
Lemon - 1
Horseradish Sauce - 20ml
Crème Fraîche - 40ml
Rainbow Trout Fillets - 2
CRISS CROSS, FLAVOUR BOSS
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 35-40 minutes.
SENSATIONAL SEAFOOD SIDES
In a salad bowl, toss together the shredded leaves, the sliced pickled onion, ½ the chopped dill, the cucumber rounds, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the horseradish sauce, the crème fraîche, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
HOOKED ON A DELISH DISH
Plate up the trout and crossed potatoes. Drizzle over the horseradish crème fraîche. Side with the pickled onion & cucumber salad. Garnish with the remaining dill and the lemon rounds.
Baby Potato - 600g
Salad Leaves - 60g
Pickled Onion - 60g
Fresh Dill - 8g
Cucumber - 150g
Lemons - 2
Horseradish Sauce - 30ml
Creme Fraiche - 1
Rainbow Trout Fillets - 3
CRISS CROSS, FLAVOUR BOSS
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 35-40 minutes.
SENSATIONAL SEAFOOD SIDES
In a salad bowl, toss together the shredded leaves, the sliced pickled onion, ½ the chopped dill, the cucumber rounds, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the horseradish sauce, the crème fraîche, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
HOOKED ON A DELISH DISH
Plate up the trout and crossed potatoes. Drizzle over the horseradish crème fraîche. Side with the pickled onion & cucumber salad. Garnish with the remaining dill and the lemon rounds.
Baby Potato - 800g
Salad Leaves - 80g
Pickled Onion - 80g
Fresh Dill - 10g
Cucumber - 200g
Lemons - 2
Horseradish Sauce - 40ml
Crème Fraîche - 80ml
Rainbow Trout Fillets - 4
Woolies Products in this dish
