I just can't get over the vibrant colours on this plate, the individual ingredients feeling like a celebration of British ingredients, including the gnarled horseradish root delivered in my Forage Box this month.
I've never cooked with fresh horseradish before, but the taste is so striking and the smell is incredible, just like wasabi served with sushi. The root itself looks pretty terrifying, but you can treat it the same as ginger. Simply chop a thumb-size piece, remove the skin with a knife and rinse (to remove any grit) before grating.
It's worth noting, if you don't have any fresh horseradish to hand you can use creamed horseradish for this recipe also.
This dish completely lends itself to using fresh grated horseradish; when mixed with crème fraîche and slathered all over sizzling roast new potatoes. The British trout is enhanced by the sliced lemon but is very delicate and complements the peppery horseradish and watercress.
I received the fresh horseradish root as one of the wild ingredients within my monthly Forage Box delivery. Forage Box aim to provide home cooks like me with 'snapshots’ of what wild flavours there are out there and to showcase their potential. From syrups to salts, freshly picked to powdered, juice to jam, their foraged ingredients will delight and surprise you. Find out more information on the subscription and how to sign up here.
INGREDIENTS (Serves 2)
2-3 medium-sized beets
3 tbsp olive oil
3 tbsp olive oil
4 tbsp crème fraîche
3 tbsp grated horseradish (or more depending how much heat you want) or you can also use creamed horseradish from the supermarket
10g fresh chives, chopped finely
1 lemon, sliced finely
2 British trout fillets
watercress leaves (to serve)
Preheat the oven to 180.c (fan)
For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10 minutes, or until tender. Drain and then place in a bowl, add 1 1/2 tbsp of olive oil and season. Place on a metal tray and roast in the oven for 20 minutes until lightly crispy.
Meanwhile, coat the beets in 1 tbsp of the olive oil, salt and pepper and place on a metal tray in the oven. Roast for 15 minutes until soft all the way through (check with a sharp knife). Once cooked remove from the oven and set aside to cool.
Once the potatoes are done and cooled slightly, place in a bowl and mix together with the crème fraîche, fresh horseradish and chopped chives. Season well and set aside.
Using a piece of kitchen towel rub the beetroot vigorously to remove the skins, then slice finely ready for serving and season.
Season the trout fillets and then drizzle with 1/2 tbsp of olive oil and a little bit of lemon juice. Place the lemon slices on top and place in the oven. Cook for approx 10 minutes until pink and the fish can be flaked easily.
On the plates, assemble the trout fillets, warm horseradish potatoes and sliced beetroot, along with the watercress. Serve with additional grated horseradish.