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SEARED TROUT, CRISPY POTATOES AND BEANS WITH HORSERADISH DRESSING

  • 5.0 Star
    rating
  • Timer Prep 15 min
    Cook 50 min
  • Chart 510.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Zest and juice the unwaxed lemons. Peel and cut the potatoes into 3cm pieces. Trim the green beans.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Arrange the potatoes in a single layer in a shallow roasting tin and tuck the rosemary sprigs in between. Drizzle over one-quarter of the oil and season.
  3. 3 Roast for 30-40 minutes, turning occasionally, until the potatoes are golden and tender.
  4. 4 Heat one-third of the remaining oil in a non-stick frying pan and cook the trout for 2-3 minutes each side.
  5. 5 Remove the trout with a slotted spoon and keep warm.
  6. 6 Boil the beans for 3-4 minutes.
  7. 7 Divide the potatoes, watercress and beans among serving plates.
  8. 8 Remove the skin from the trout, break the flesh into chunks and arrange on top of the salad.
  9. 9 Whisk together the remaining oil, yogurt, lemon rind and juice, and horseradish sauce; season.
  10. 10 Drizzle the sauce over the salad to serve.

1 Review

  • Hannah

    Delicious! I doubled the potatoes and horseradish and added spinach leaves to the watercress. Very tasty.

  • Average per serving
  • Calories 510.0kCal
  • Fat26.6g
  • Saturated4.9g
  • Salt0.38g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg