Fast Food Tuesday: Rainbow Trout
Jak's recipe for Rainbow Trout with Roast Beetroot and Pumpkin with a Horseradish Dressing
Oven: 180c/Gas 5
2 Fillets of rainbow trout
2 Whole cooked beetroot
Half a butternut squash or pumpkin
100g mixed rocket leaves or salad
1tbsp creamed horseradish
3tbsp creme fraiche
Salt and pepper
Half a lemon, zest and juice
1tbsp rapeseed oil
Cut the beetroot into quarters and dice the squash. Place oil seasoning on the tray and scatter vegetables, stirring all around to coat them in the oil. Drizzle balsamic over the beetroot and roast for 10 minutes.
Bake the rainbow fillets for 3-4mins. Whisk lemon horseradish & creme fraiche together.
Either allow vegetables and trout to cool, or serve as a warm salad.
Place leaves in a bowl and gently toss the trout, beetroot & pumpkin. Serve with a little of the dressing spooned over the top.
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