Lemon & Thyme Stuffed Trout, Served with Beetroot Potato Salad and Crispy Purple Sprouting Broccoli

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the fish
2 large
Whole trout - gutted and de-scaled
1 handful
Fresh Thyme
1 large
Lemon - sliced
1 Splash
Extra Virgin Olive Oil
1 Twist
Salt and pepper
10 Slices
Purple sprouting broccoli
2 .
For the salad
2 whole
Cooked beetroot - cut into 1cm cubes
8 whole
New potatoes - quartered
1 whole
Celery stalk - strings removed and finely chopped
1/2 tbsp
Chives - finely chopped
1 large
Egg - boiled
1 tsp
Raspberry vinegar
1 tsp
Dijon mustard
1 tbsp
Extra Virgin Olive Oil
1 1/2 tbsp
Low fat natural yoghurt
1 Twist
Salt and pepper
1 tsp
Horseradish cream
Lemon & Thyme Stuffed Trout, Served with Beetroot Potato Salad and Crispy Purple Sprouting Broccoli
  1. Pre-heat the oven to 180’C
  2. To prep the trout, simply divide up the sliced of lemon and place into the middle of the trout. Stuff with the thyme and then rub the salt, pepper and oil all over the bodies.
  3. Scatter the purple sprouting broccoli over the bottom of a roasting tin and place the trout on top. Bake in the oven for 25 minutes.
  4. While the fish are cooking, prepare your beetroot salad by cooking the potato and the beetroot for 15-20 minutes to soften. Once cooked, drain the beetroot and potato and then return them to the heat to get rid of any excess liquid. Leave to cool slightly and then mix together with the remaining ingredients until well combined.
  5. Once your fish has cooked, plate up all your ingredients and enjoy!

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