Roasted Trout with Beetroot and Horseradish Cream

Instructions

1. 1

   Preheat your oven to 200°C. Toss the beetroot wedges with 3 tablespoons of olive oil, half the sea salt, and a pinch of black pepper. Spread on a baking tray and roast for 30-35 minutes until tender and caramelized.

   Tip: Cut beetroot into similar-sized wedges to ensure even cooking.

2. 2

   While beetroots roast, prepare the horseradish cream by whisking together sour cream, grated horseradish, minced garlic, Dijon mustard, 1 tablespoon of lemon juice, and a pinch of salt in a small bowl. Set aside.

   Tip: The horseradish flavor will intensify if you make this 15 minutes ahead.

3. 3

   Pat the trout fillets dry with paper towels and season both sides generously with remaining sea salt and black pepper.

   Tip: Dry fish ensures a better crust and prevents sticking.

4. 4

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place trout fillets skin-side down in the pan.

   Tip: Don't move the fish immediately; let it cook undisturbed for 4 minutes to achieve crispy skin.

5. 5

   Cook the trout skin-side down for 4-5 minutes until the skin is golden and crispy. Gently flip and cook for another 2-3 minutes on the flesh side until the fish is opaque throughout.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking and drying it out.

6. 6

   In a separate small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add sage leaves and fry for 1-2 minutes until crispy, then drain on paper towels.

   Tip: Crispy sage adds a wonderful textural contrast to the dish.

7. 7

   Arrange roasted beetroot wedges on serving plates. Place a trout fillet on each plate and drizzle with the remaining lemon juice. Top with a generous spoonful of horseradish cream.

   Tip: Serve the horseradish cream on the side if you prefer to let guests control the amount.

8. 8

   Garnish each plate with crispy sage leaves and fresh thyme sprigs. Serve immediately while the trout is still warm and the beetroot is tender.

   Tip: This dish is best enjoyed fresh from the pan, so time your cooking accordingly.