Trout With Horseradish sauce


4tbsp grated horseradish
4tbsp crème fraîche
4 fillets smoked trout
200g (7oz) cooked baby beetroot (preferably not in vinegar), halved if large
2 boxes mustard cress, leaves trimmed from base
1 lemon, cut into wedges, to serve

1 Mix the horseradish with the crème fraîche to form a loose paste, then season it well with freshly ground black pepper.

2 Cut the trout fillets in half diagonally and sit in the middle of the plate. Place a small stack of beetroot on top of the fish, then scatter over the cress. Spoon the horseradish sauce around the fish and serve with the lemon wedges on the side, to squeeze over.


About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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