Ocean trout with dill potatoes and beetroot pesto

Cooking Fish Ocean trout with dill potatoes and beetroot pesto

Discover the amazing combination of spicy beetroot puree and crispy skinned ocean trout.

Lables: Low carb Low sugar Lower gi Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Chop beetroot, zest, parmesan, garlic, half the horseradish and half the dill in a food processor. Slowly add 1/4 cup (60ml) oil until you have a coarse puree. Set aside.
  2. In a bowl, whisk sour cream, mustard, remaining horseradish and remaining dill. Season with salt and pepper. Slice the potatoes and toss in sour cream dressing.
  3. Heat remaining 1 tablespoon oil in a large nonstick frypan over medium-high heat. Fry the fish, skin side down, for 3-4 minutes until crisp, then turn over, reduce heat to medium and cook for 2-3 minutes until just cooked through. Divide the potatoes among 4 plates, top with fish and a dollop of beetroot pesto, then serve.

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225g can beetroot, drained
Grated zest of 1 orange
50g parmesan, grated
2 garlic cloves
1 tbsp horseradish cream
1/3 cup dill fronds
1/3 cup olive oil
1/2 cup light sour cream
2 tsp wholegrain mustard
600g cooked small potatoes*
4 x 180g ocean trout fillets with skin

Adv

Autors
Preparation time
20
Cooking time
07
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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