Ocean trout with dill potatoes and beetroot pesto

title="Ocean trout with dill potatoes and beetroot pesto"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Ocean-trout-with-dill-potatoes-and-beetroot-pesto.jpg" srcset="https://img.taste.com.au/xR7TmU-q/w720-h480-cfill-q80/taste/2016/11/ocean-trout-with-dill-potatoes-and-beetroot-pesto-30459-1.jpeg 720w, https://img.taste.com.au/aBRm3gJS/w643-h428-cfill-q90/taste/2016/11/ocean-trout-with-dill-potatoes-and-beetroot-pesto-30459-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Ocean trout with dill potatoes and beetroot pesto"
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(4) Rate it

• 0:20 Prep


• 0:07 Cook


• 
  4 Servings


• Capable cooks

Discover the amazing combination of spicy beetroot puree and crispy skinned ocean trout.

Featured in
Quick meals, Gourmet Recipes

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 1
  
  
  
  
  Chop 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 2
  
  
  
  
  In 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 3
  
  
  
  
  Heat 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

Source: taste.com.au