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Mustard trout with sauerkraut potatoes
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240g pack 2 Scottish loch trout fillets
2 tsp wholegrain mustard
225g Charlotte potatoes
1 large parsnip, peeled and core removed
2 tsp sunflower oil
150g Hengstenberg Bavarian Style Sauerkraut, drained, plus a little liquid
2 tbsp reduced fat soured cream
½ x 20g pack dill, leaves only, roughly chopped
1. Preheat the oven to 200°C, gas mark 6. Put the fish onto a foil-lined baking tray, then spread with the mustard. Bake for 15 minutes or until the thickest part of the fillet flakes easily.
2. Cut the potatoes and parsnips into equal bitesize pieces. Heat the oil in a medium non-stick frying pan, then cook for 5 minutes over a high heat, stirring occasionally, until golden. Add 100ml water, cover with a lid, then cook for another 10 minutes until tender.
3. Fold the sauerkraut through the root vegetables and season to taste. Lift the fish from its skin, then sit each fillet on top of a pile of the vegetables. Top with a spoonful of the soured cream, dill and a little sauerkraut juice.
Typical values per serving:
1 of your 5 a day; gluten free; high in omega 3.
This recipe was first published in November 2018.