Salt and Pepper Trout With Crushed Dill Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Replace the horseradish with wholegrain mustard, if preferred. Ingredients:
1 1/3 lbs new potatoes, scrubbed |
4 whole trout, each weighing about 10oz with heads removed, cleaned and prepared |
1 tablespoon olive oil |
2 tablespoons lemon juice |
1 tablespoon creamed horseradish |
1/2 ounce fresh dill, chopped |
1 tablespoon sea salt |
fresh ground black pepper |
Directions:
1. Cook the potatoes in a pan of boiling water for about 20 minutes, until tender. Drain the potatoes and leave them covered in the pan to keep warm.
2. Preheat the broiler to high. Meanwhile, make 3 diagonal slashes in the flesh on both sides of each trout. Season the trout generously on both sides.
3. Line a broiler pan with lightly oiled foil and broil the trout for 5-7 minutes each side, turning once, until cooked through. Crush the potatoes with a fork, then add the oil, lemon juice, horseradish and dill. Mix until evenly combined.
4. Place each trout on a plate and serve with the crushed dill potatoes and a green salad.
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