Sea trout with beetroot and horseradish cream, mashed potatoes and kale

Preparation method

1. Preheat the oven to 200C/390F/gas 6.

2. For the beetroot, make a parcel out of a double layer of aluminium foil and add the baby beetroot, thyme and a splash of olive oil. Season well with sea salt, then wrap up the parcel to seal and bake for 45 minutes to one hour, or until the beetroot is very tender. Set the beetroot aside until cool enough to handle.

3. Peel the beetroot (you may wish to wear gloves to prevent the beetroot from staining your hands) and roughly chop. Transfer to a food processor along with a splash of balsamic vinegar and blend to a smooth purée.

4. Spoon the purée into the centre of a muslin cloth and squeeze over a bowl to extract the juices. Set aside, reserving the purée in the cloth.

5. For the mash, cook the potatoes in a pan of boiling salted water for 15-20 minutes, or until tender. Drain and pass the potatoes through a ricer into a bowl. Meanwhile, heat the cream and butter together in a pan until the butter is melted, then stir into the potatoes until well combined. Season, to taste, with salt and freshly ground black pepper.

6. For the horseradish cream, heat the oil in a pan and fry the shallot and garlic for 4-5 minutes, or until softened. Add the stock and bring to the boil, then cook until the volume of the liquid has reduced by half. Stir in the reserved beetroot juice and simmer until reduced in volume by half again.

7. Strain the stock and beetroot mixture into a clean pan, then stir in the single cream and grated horseradish. Season, to taste, with salt and freshly ground black pepper.

8. For the kale, cook the kale in a pan of boiling salted water for 6-8 minutes, then drain and refresh under cold running water. Drain and pat dry on a clean kitchen towel. Set aside.

9. For the sea trout, heat the olive oil in a frying pan and add the fish skin-side down. Fry for 2-3 minutes, or until the skin is golden-brown and crisp, then flip the fish over and add the butter to the pan. Spoon the melted butter over the fish, then transfer the pan to the oven for 4-5 minutes, or until the fish is cooked through. Squeeze over a little lemon juice.

10. For the kale, melt the butter in a pan until foaming and add the cooked kale. Cook for about a minute, or until heated through. Season, to taste, with salt and freshly ground black pepper.

11. To serve, spoon the beetroot and horseradish mixture into the base of four shallow serving bowls. Add a generous spoonful of mash on top, followed by the kale. Place the sea trout fillet gently on top. Make a quenelle of beetroot purée using two spoons, placing it on top of the fish.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4