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Sea trout fillets with crushed horseradish potatoes
Serves 4 Starters and mains
Ingredients
- 4 x approx. 180g sea trout fillets
- 650g potatoes, peeled
- 25g unsalted butter
- 4tsp extra virgin olive oil
- 4 spring onions, finely chopped
- 2tsp hot horseradish
- 4tsp good-quality mayonnaise watercress and rocket, to serve
Method
Put the trout fillets skin-side down on a plate and season with a few sea salt flakes and freshly ground black pepper. Cook the potatoes in a pan of boiling, salted water. Drain and roughly crush the potatoes. Fold through the chopped spring onions, the horseradish and the mayonnaise. Keep warm in a bowl set in a steamer over a very low heat.
Preheat the oven to 180C/ 160C Fan/Gas 4. Heat the butter and oil in a large frying pan (if the handle is not ovenproof, wrap it with foil). Fry the sea trout fillets first on the skin side for 2 minutes, until golden, then turn them over and fry the other side for 2 minutes. Turn them again and put in the oven for 3 minutes. Serve with the crushed potatoes, watercress and rocket.
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