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Mustard trout with sauerkraut potatoes
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264g pack Waitrose 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 of the sauerkraut juice.
Use fresh white cabbage in place of the sauerkraut – shred and stir-fry with caraway seeds. Add vegetable stock and simmer until tender. Combine with the potatoes and parsnips and a dash of rice wine vinegar.
Typical values per serving:
1 of your 5 a day/gluten free
This recipe was first published in Thu Feb 15 15:08:46 GMT 2018.