Ingredients

• 400g new potatoes, large ones halved
• sea salt and freshly ground black pepper
• 4 x 100g rainbow trout fillets, skin on and pin-boned
• olive oil
• a few sprigs fresh thyme
• 2 heaped tablespoons natural yoghurt
• 1 lemon
• 1 heaped teaspoon creamed horseradish, or to taste
• 4 jarred beetroots, quartered
balsamic vinegar
• a knob of butter
• 2 handfuls of watercress, washed and spun dry
extra virgin olive oil

Description

Add The Potatoes To A Pan Of Salted Boiling Water And Cook For About 15 Minutes, Or Until Tender. Put A Large Frying Pan On A Medium Heat. Season The Trout On Both Sides With A Pinch Of Salt And Pepper. Add A Good Lug Of Olive Oil To The Pan And Scatter I

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