August 2022 - Leann’s Rainbow Trout with Watercress and Beetroot

For 4 Portions

Ingredients

500g x Heritage Beetroot (or 1 x Bunch)

200ml x Natural Yogurt

1 x Lemon

1/4 x Root of Horseradish

700g x Maris Peer Salad Potatoes

1 x Bunch of Wirral Watercress

1 x Bunch of Thyme

Maldon Sea Salt

Extra Virgin Olive Oil

Balsamic Vinegar

4 x Fillets of Rainbow Trout

Method

1. Preheat the oven to 200°C

2. Rinse, peel and dice the heritage beetroot, then dress with olive oil, some of the seasoning (to taste) and a quarter of the thyme leaves. Place in a baking tray and roast for approximately 25 minutes, checking and stirring every 8 to 10 minutes

3. Bring a saucepan of water to the boil. While the water heats to a rolling boil, rinse and quarter the potatoes then cook for 15 minutes. Drain when cooked and cool under cold water

4. Peel the horseradish and grate on the finest side of the grater, then rinse and grate the zest of the lemon on top of the horseradish.

5. Add the lemon zest and horseradish to a mixing bowl with the yogurt. Cut the lemon in half and squeeze the juices of one half into the bowl, then stir until combined, before seasoning to taste

6. Rinse the watercress, ready for plating

7. Season the trout fillets with salt and olive oil on both sides, then heat a heavy based pan on the hob

8. Quarter the remaining lemon half into four for dressing the plates

9. When the heavy based pan is searing hot, place the trout fillets in skin side down for 3 to 4 minutes or until the skin is crisp

10. Turn the fillets over to be flesh side down and turn the heat off

11. Pick the remaining thyme leaves and drain the watercress ready for dressing

12. Take the beetroot out of the oven, add a drizzle of the vinegar then stir

13. Dress the potatoes with sea salt and olive oil and divide between four plates in a neat pile in the centre of each plate

14. Place a spoonful of beetroot on top of each pile of potatoes and dress with the cooking liquor

15. Present the fish on the potatoes and beetroot and drizzle the cooking liquor over the fillets

16. Dress the watercress with oil and salt then divide the watercress into four and place on the trout

17. Give the yogurt mix a quick stir and drizzle over the dish

18. Sprinkle the remaining thyme leaves over the dish and finish with a wedge of lemon

19. Enjoy!