Sea Trout with Beetroot and Horseradish Cream, Mashed Potatoes and Kale

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 baby beetroot
• 1 small bunch fresh thyme
• splash olive oil
• sea salt
• splash balsamic vinegar
• 4 potatoes
• 100ml/3½fl oz single cream
• 50g/2oz butter
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 banana shallot
• 1 garlic
• 250ml/9fl oz fish stock
• 100ml/3½fl oz single cream
• 1 tsp fresh grated horseradish
• salt and freshly ground black pepper
• 200g/7oz fresh kale
• knob butter
• 4 x 175g/6oz sea trout
• 2 tbsp olive oil
• knob butter
• ½ lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Trim the baby beetroot, place in a roasting dish with the thyme, a splash of olive oil and sea salt, and roast for 50 minutes until tender.

2. Add a splash of balsamic vinegar to the beetroot, toss to coat, and roast for 10 more minutes until glazed. Keep warm.

3. Peel the potatoes, cut into chunks, and boil in a pan of salted water for about 20 minutes until tender. Drain well and let steam dry.

4. Mash the potatoes with the butter and the first portion of single cream, then season with salt and freshly ground black pepper. Keep warm.

5. Finely chop the shallot and garlic. Heat 1 tablespoon olive oil in a pan, soften the shallot and garlic for 5 minutes, then add the fish stock and simmer about 10 minutes until reduced by half.

6. Whisk the second portion of single cream with the grated horseradish, salt and black pepper to make the horseradish cream. Chill until serving.

7. Remove the tough kale stalks, blanch the leaves in boiling water for 3 minutes, drain, then toss with a knob of butter and season.

8. Pat the sea trout dry and season with salt and pepper. Heat 2 tablespoons olive oil in a pan, cook the fish skin side down for 3 to 4 minutes, then turn and cook until it reaches 145°F (63°C) or the flesh is opaque and flakes, about 2 minutes.

9. Finish the fish with a knob of butter and a squeeze of lemon. Serve with the mash, kale, beetroot, horseradish cream and reduced fish stock sauce spooned around.