Headrock Dog Rescue

INGREDIENTS

• 400g new potatoes, large ones halved

• Sea salt and freshly ground black pepper

• 4 x 100g rainbow trout fillets, skin on and pin-boned

• Olive oil

• Few sprigs fresh thyme

• 2 heaped tbsp natural yoghurt

• 1 lemon

• 1 heaped tsp creamed horseradish, or to taste

• 4 jarred beetroots, quartered

• Balsamic vinegar

• Knob of butter

• 2 handfuls of watercress, washed and spun dry

• Extra virgin olive oil

Method

1. Add the potatoes to a pan of salted boiling water and cook for about 15 minutes, or until tender. Put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper. Add a good lug of olive oil to the pan and scatter in the thyme tips, followed by the trout, skin-side down (you may have to do this in 2 batches). Press down on the fish with a fish slice to help the skin crisp up. Cook for 4 minutes, jiggling the pan every now and then, and turning for the last 20 seconds or so to finish it off – you want to cook it about 90% of the way through on the skin side.

2. Meanwhile, in a small bowl mix the yoghurt with the juice of ½ a lemon, the horseradish and a small pinch of salt. Have a taste to check it’s hot enough – it needs a good kick. Dress the beets with a good splash of balsamic and a small pinch of salt.

3. Drain the potatoes then toss them with a pinch of salt and pepper and the butter. Squash half onto each plate. Squeeze the juice of half a lemon into the hot pan of fish, then transfer 2 fillets to each plate. Top each portion with a good dollop of horseradish yoghurt, a spoonful of dressed beets and a little watercress, then drizzle lightly with extra virgin olive oil and serve.