- Preparation time : 10 minutes,
- Cooking time : 25 minutes,
- Grill : Preheat to medium,
- Calories per serving: 620 Kcal
- 420 g new potatoes
- 4 x fresh rainbow trout fillets
- a few sprigs fresh thyme
- 2 x heaped tablespoons fat-free natural yoghurt
- 1 x lemon
- 1 x heaped teaspoon creamed horseradish, or to taste
- balsamic vinegar
- 2 x handfuls pea shoots washed and spun dry
- 1 x teaspoon of English mustard
- olive oil
- extra virgin olive oil
- sea salt
- freshly ground black pepper
Put new potatoes into a pan of boiling salted water and cook for about 15 minutes. After 10 minutes place a large frying pan on the heat and add two table spoons of olive oil.
Drain the potatoes and add them to the large pan and fry for 10 minutes turning occasionally. After 6 minutes scatter over the thyme tips and sprinkle over the garlic granules.
Meanwhile season the trout fillets with salt and black pepper. Mix the English mustard with 2 teaspoons of olive oil and paste over the flesh of the trout. Place the fillets under a medium grill skin side down and cook for 8 minutes or until cooked through.
Whilst the potatoes and rainbow trout are cooking, mix natural yoghurt with the juice from half a lemon, the horseradish and a pinch of Salt – check the taste and adjust the amount of horseradish. It should be strongly flavored but not eye watering.
Add a small pile of pea shoots to a plate, drizzling with extra virgin olive oil and a small squeeze of lemon juice. Place the sautéed potatoes around the salad and pea shoots and put a table spoon of the horseradish yoghurt on top of the pea shoots.
Place the rainbow trout fillet over the salad and potatoes – don’t completely cover the salad as it will cook from the hot trout (cooked salad is not nice). Drizzle with a little balsamic vinegar.
Hope you like this rainbow trout recipe!