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/" title="View all our recipes with Fish at eCook">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
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillet/" title="View all our recipes with Rainbow Trout Fillet at eCook">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/" title="View all our recipes with Fish at eCook">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
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillets/" title="View all our recipes with Rainbow Trout Fillets at eCook">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/" title="View all our recipes with Fish at eCook">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
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillets/" title="View all our recipes with Rainbow Trout Fillets at eCook">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/" title="View all our recipes with Fish at eCook">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
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillets/" title="View all our recipes with Rainbow Trout Fillets at eCook">Rainbow Trout Fillets - 4
Frequently Asked Questions
What is the preparation time for Trout & Horseradish Crème Fraîche?
The preparation time for Trout & Horseradish Crème Fraîche with crossed baby potatoes is between 30 and 45 minutes.
What is the total time required to make Trout & Horseradish Crème Fraîche with crossed baby potatoes?
The total time required to make Trout & Horseradish Crème Fraîche with crossed baby potatoes is between 40 and 55 minutes.
How many servings does Trout & Horseradish Crème Fraîche provide?
4 servings
What are the main ingredients in Trout & Horseradish Crème Fraîche?
Baby Potato, Creme Fraiche, Cucumber, Fish, Fresh Dill, Horseradish Sauce, Lemon, Lemons, Pickled Onion, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Trout & Horseradish Crème Fraîche?
Calories: 499, Carbs: 50 grams, Fat: grams, Protein: 33 grams, Sugar: 12.3 grams, Salt: 440 grams
How do I prepare Trout & Horseradish Crème Fraîche?
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.
What should be prepared from my kitchen to make Trout & Horseradish Crème Fraîche?
Baby Potato, Creme Fraiche, Cucumber, Fish, Fresh Dill, Horseradish Sauce, Lemon, Lemons, Pickled Onion, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
How many calories does Trout & Horseradish Crème Fraîche have?
499 calories
How much fat content does Trout & Horseradish Crème Fraîche have?
grams
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