Baked Whole Trout - Jersey Royals, Peas & Mustard Sauce

Cook:15min

Items needed: Ingredients out, Kettle boiled, oven at full whack (475 degrees), food processer (thick slicer), lidded casserole pan, high heat.

Updated at: Thu, 17 Aug 2023 02:27:41 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories646.3 kcal (32%)

Total Fat23.6 g (34%)

Carbs58.4 g (22%)

Sugars5.7 g (6%)

Protein52.1 g (104%)

Sodium1239.8 mg (62%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Start cooking

Step 1

On a baking tray, season the trout with salt, pepper and 1 tablespoon of oil. Cut the lemon into quarters, add to the tray and cook on the top shelf of the oven. Slice the new potatoes in the processor and put into the casserole pan with 1 liter of boiling water. Crumble in the stock cubes, cover with the lid and boil.

Baking sheet

OvenPreheat

Pan

Step 2

In a bowl, mix the horseradish, mustard, juice from 1/2 a lemon and a small pinch of salt together, then ripple it through the yoghurt. Slice up the gem lettuces and finely chop the top leafy half of the mint.

Bowl

Step 3

Toss the thyme sprigs in 1 teaspoon of oil, then scatter over the trout with the flaked almonds. Lay a piece of pancetta over each fish and put back into the oven for a few minutes, until golden and crispy. Stir the lettuce, mint leaves, peas and broad beans into the potato pan. Season to taste, cook for a couple minutes, then serve with the crispy trout and mustard sauce.