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    Salt and Pepper Trout with Crushed Dill Potatoes

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    Salt and Pepper Trout with Crushed Dill Potatoes

    Oil-rich fish, such as trout and salmon, have plenty of omega-3 unsaturated fats. Eating such fish regularly can lower the risk of heart disease by reducing levels of harmful fats in the body. Fresh trout is available from the Fish Service Counter, where it can be cleaned and prepared for you, ready to cook

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 600g new potatoes, scrubbed
    • 4 whole prepared trout, each weighing about 280g with heads removed
    • 1 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tbsp Waitrose Creamed Horseradish
    • ½ pack fresh dill, chopped
    • 1 bunch watercress, washed
    • 1 tbsp sea salt
    • Freshly ground black pepper


    1. Cook the potatoes in a pan of boiling water for about 20 minutes, until tender. Drain the potatoes and leave them covered in the pan to keep warm.
    2. Preheat the grill to high. Meanwhile, make 3 diagonal slashes in the flesh on both sides of each trout. Season the trout generously on both sides.
    3. Line a grill pan with lightly oiled foil and grill the trout for 5-7 minutes each side, turning once, until cooked through. Crush the potatoes with a fork, then add the oil, lemon juice, horseradish and dill. Mix until evenly combined.
    4. Place each trout on a plate and serve with the crushed dill potatoes and a handful of watercress.

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    Replace the horseradish with wholegrain mustard, if preferred.


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