Discover the amazing combination of spicy beetroot puree and crispy skinned ocean trout.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set