Grilled Trout with Beetroot and Horseradish Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't have all afternoon to spend cooking. Fresh trout is wonderfully lean and cooks in minutes, while beetroot brings vibrant earthiness and impressive amounts of folate for energy and vitality. The peppery horseradish cream ties everything together beautifully, cutting through the richness with its bright kick. With just 45 minutes from start to finish, including prep, this feels like restaurant quality food without the fuss or expense. It's the kind of meal that looks far more complicated than it actually is, perfect for impressing guests or treating yourself to something special on a weeknight.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, about 150g each)
- 3 mediumbeetroots(peeled and cut into thin wedges)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh horseradish root(grated)
- 150 mlcrème fraîche
- 2shallots(thinly sliced)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper, then spread on a grill tray and begin roasting for about 20 minutes, stirring halfway through.
Tip: Starting beetroots early ensures they'll be tender when the fish is cooked.
- 2
Whisk together the crème fraîche, grated horseradish, half the lemon juice, and a pinch of salt in a small bowl. Set the horseradish cream aside.
Tip: Make this ahead of time to let flavors meld.
- 3
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced shallots and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Drain on paper towels and season with salt.
Tip: Watch carefully to prevent burning while achieving a deep golden color.
- 4
Pat the trout fillets dry with paper towels. Brush both sides lightly with remaining olive oil and season generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking on the grill.
- 5
Oil your grill grates well and place trout skin-side down on the hot grill. Cook for 4-5 minutes without moving, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to move the fish too early; this helps develop a nice crust.
- 6
Transfer the cooked trout to serving plates and squeeze the remaining lemon juice over each fillet.
- 7
Divide the roasted beetroots among the plates, arranging them beside the trout. Top each fillet with a dollop of horseradish cream.
- 8
Scatter the crispy shallots and fresh dill over the top of each plate and serve immediately while the fish is still warm.
Tip: The contrast between warm fish and cool horseradish cream is essential to this dish's appeal.
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