Trout with Horseradish Mash and Peas
Simple easy meal to prepare and cook. One for a sunny mid-week lockdown evening. 1 trout will easily feed 2 people if using more trout simple double or triple the ingredients.
1 Fresh Trout (approx 1kg)
Half a Lemon
Knob of thyme butter (or plain butter with some chopped thyme!)
A handful of chopped chives
250g garden peas
Sprig of fresh mint
50g (half a root) fresh horseradish (if using already made then 1tbsp)
Pinch of Salt
pinch of caster sugar
Pinch of English mustard powder
1tblsp of white wine vinegar
75ml of double cream
Make sure the trout is cleaned and light the BBQ.
Peel the potatoes and place in a saucepan of water and bring to the boil. Place the peas in another saucepan and put on a gentle heat.
While the potatoes are coming to the boil finely grate the horseradish in a small bowl, the finer the better. Add a tablespoon of boiling water to the horseradish to soften it, when soft put into a larger bowl and add the mustard powder, sugar, salt and white wine vinegar. Mix and then add the cream, mix well and season to taste.
Place trout on tin foil, put some sliced lemon and the knob of herb butter inside the cavity of the fish. Seal the foil and place on the hot BBQ. Turn the trout after 5mins.
When the potatoes are soft drain and mash. Add the horseradish sauce as you mash until creamy. Season and finally add the chives and give a final mix. Once the peas have come to the boil drain and add some freshly chopped mint.
Lift the trout in foil off the BBQ and open the parcel, the trout should be steamed and ready to serve. Use a fish slice and gently lift off the bone and serve with mash and peas. (and maybe a naughty small glass of white wine)