Grilled Trout with Beetroot and Horseradish Cream

Instructions

1. 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. 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. 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. 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. 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. 6

   Transfer the cooked trout to serving plates and squeeze the remaining lemon juice over each fillet.

7. 7

   Divide the roasted beetroots among the plates, arranging them beside the trout. Top each fillet with a dollop of horseradish cream.

8. 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.