Discover the amazing combination of spicy beetroot puree and crispy skinned ocean trout.
Ingredients
- 225g can beetroot, drained
- Grated zest of 1 orange
- 50g parmesan, grated
- 2 garlic cloves
- 1 tablespoon horseradish cream
- 1/3 cup dill fronds
- 1/3 cup (80ml) olive oil
- 1/2 cup (120g) light sour cream
- 2 teaspoons wholegrain mustard
- 600g cooked small potatoes*
- 4 x 180g ocean trout fillets with skin
Method
- Step 1Chop beetroot, zest, parmesan, garlic, half the horseradish and half the dill in a food processor. Slowly add 1/4 cup (60ml) oil until you have a coarse puree. Set aside.
- Step 2In a bowl, whisk sour cream, mustard, remaining horseradish and remaining dill. Season with salt and pepper. Slice the potatoes and toss in sour cream dressing.
- Step 3Heat remaining 1 tablespoon oil in a large nonstick frypan over medium-high heat. Fry the fish, skin side down, for 3-4 minutes until crisp, then turn over, reduce heat to medium and cook for 2-3 minutes until just cooked through. Divide the potatoes among 4 plates, top with fish and a dollop of beetroot pesto, then serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2812 kj
Energy
43g
Fat Total
14g
Saturated Fat
4g
Fibre
45g
Protein
133mg
Cholesterol
518.13mg
Sodium
6g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
*Available ready-cooked in the chilled vegetable cabinet in supermarkets (or steam 600g chat or kipfler potatoes).
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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