SEARED TROUT, CRISPY POTATOES AND BEANS WITH HORSERADISH DRESSING

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.