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.
Trout & Creamy Horseradish
Trout & Creamy Horseradish
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/s
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
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. Alternatively, air fry the potatoes at 200°C for 20-25 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the salad leaves, the Cucumber, the 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, and 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
Lemon Juice - 10ml
Rainbow Trout Fillet/s - 1
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. Alternatively, air fry the potatoes at 200°C for 20-25 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the salad leaves, the Cucumber, the 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, and 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 Onions - 40g
Lemon Juice - 20ml
Rainbow Trout Fillet/s - 2
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, 30-35 minutes. Alternatively, air fry the potatoes at 200°C for 20-25 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the salad leaves, the Cucumber, the 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, and 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
Lemon Juice - 30ml
Rainbow Trout Fillets - 3
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, 30-35 minutes. Alternatively, air fry the potatoes at 200°C for 20-25 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the salad leaves, the Cucumber, the 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, and 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
Lemon Juice - 40ml
Rainbow Trout Fillets - 4
Fresh Dill - 10g
Frequently Asked Questions
What is the preparation time for Trout & Creamy Horseradish?
The preparation time for Trout & Creamy Horseradish with soft baby potatoes & pickled onion is between 30 and 45 minutes.
What is the total time required to make Trout & Creamy Horseradish with soft baby potatoes & pickled onion?
The total time required to make Trout & Creamy Horseradish with soft baby potatoes & pickled onion is between 40 and 55 minutes.
How many servings does Trout & Creamy Horseradish provide?
4 servings
What are the main ingredients in Trout & Creamy Horseradish?
Baby Potato, Creamy Horseradish, Cucumber, Fish, Fresh Dill, Lemon Juice, Pickled Onion, Pickled Onions, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Trout & Creamy Horseradish?
Calories: 452, Carbs: 40 grams, Fat: grams, Protein: 31.7 grams, Sugar: 8 grams, Salt: 442.3 grams
How do I prepare Trout & Creamy Horseradish?
SOME PREP: Loosen the creamy horseradish with water in 5ml increments until drizzling consistency. 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. Alternatively, air fry the potatoes at 200°C for 20-25 minutes (shifting halfway). FRESH SALAD: In a salad bowl, combine the salad leaves, the cucumber, the 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, and the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the chopped dill. Easy, Chef!
What should be prepared from my kitchen to make Trout & Creamy Horseradish?
Baby Potato, Creamy Horseradish, Cucumber, Fish, Fresh Dill, Lemon Juice, Pickled Onion, Pickled Onions, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves
How many calories does Trout & Creamy Horseradish have?
452 calories
How much fat content does Trout & Creamy Horseradish have?
grams
Woolies Products in this dish
