A dill-icious yet calorie-conscious meal of pan-fried trout with fluffy baby potatoes, drizzled with a creamy horseradish sauce. Sided with a refreshing side of salad with greens, cucumber, & pickled onions. Garnished with fresh dill.
Rainbow Trout & Horseradish Crème Fraîche
Rainbow Trout & Horseradish Crème Fraîche
with soft baby potatoes & pickled onion
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Creamy Horseradish
- Cucumber
- Fish
- Fresh Dill
- Lemon Juice
- Pickled Onion
- Pickled Onions
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISS CROSS POTATOES
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.
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the shredded leaves, the cucumber pieces, the sliced onions, the lemon juice (to taste), and season.
TROUT
Place a pan over 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.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the chopped dill. Easy, Chef!
Baby Potato - 200g
Creamy Horseradish - 30ml
Salad Leaves - 20g
Cucumber - 50g
Pickled Onions - 20g
Rainbow Trout Fillet - 1
Lemon Juice - 10ml
Fresh Dill - 3g
CRISS CROSS POTATOES
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.
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the shredded leaves, the cucumber pieces, the sliced onions, the lemon juice (to taste), and season.
TROUT
Place a pan over 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.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the chopped dill. Easy, Chef!
Baby Potato - 400g
Creamy Horseradish - 60ml
Salad Leaves - 40g
Cucumber - 100g
Pickled Onion - 40g
Rainbow Trout Fillets - 2
Lemon Juice - 20ml
Fresh Dill - 5g
CRISS CROSS POTATOES
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.
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the shredded leaves, the cucumber pieces, the sliced onions, the lemon juice (to taste), and season.
TROUT
Place a pan over 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.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the chopped dill. Easy, Chef!
Baby Potato - 600g
Creamy Horseradish - 90ml
Salad Leaves - 60g
Cucumber - 150g
Pickled Onion - 60g
Rainbow Trout Fillets - 3
Lemon Juice - 30ml
Fresh Dill - 8g
CRISS CROSS POTATOES
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.
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the shredded leaves, the cucumber pieces, the sliced onions, the lemon juice (to taste), and season.
TROUT
Place a pan over 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.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the chopped dill. Easy, Chef!
Baby Potato - 800g
Creamy Horseradish - 120ml
Salad Leaves - 80g
Cucumber - 200g
Pickled Onion - 80g
Rainbow Trout Fillets - 4
Lemon Juice - 40ml
Fresh Dill - 10g
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