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Rainbow trout with horseradish yoghurt & balsamic beets


Rainbow trout with horseradish yoghurt & balsamic beets Recipe

Ingredients:
  • 400 g new potatoes, large ones halved
  • sea salt
  • freshly ground black pepper
  • 4 x 100 g rainbow trout fillets, from
  • , ask your fishmonger, skin on and pin-boned
  • olive oil
  • a few sprigs fresh thyme
  • 2 heaped tablespoons fat-free natural yoghurt
  • 1 lemon
  • 1 heaped teaspoon creamed horseradish, or to taste
  • 4 jarred beetroots, quartered
  • balsamic vinegar
  • 2 handfuls watercress, washed and spun dry
  • extra virgin olive oil
Directions:
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