Photo: Lars Blankers
Rainbow trout with horseradish yoghurt & balsamic beets
14 ingredients
2
openrecipes
Estimated Nutrition (whole recipe, rough)
309
Calories
6g
Protein
14g
Fat
44g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rainbow Trout | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes