Ocean trout with dill potatoes and beetroot pesto

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

Recipe «Ocean trout with dill potatoes and beetroot pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 07 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.