Jamie’s Pan-Seared Trout with Beets and Horseradish

Serves 4

400g new potatoes, large ones halved

Sea salt and freshly ground black pepper

4 x 100g rainbow trout fillets, skin on and pin-boned

Olive oil

Few sprigs fresh thyme

2 heaped tbsp natural yoghurt

1 lemon

1 heaped tsp creamed horseradish, or to taste

4 jarred beetroots, quartered

Balsamic vinegar

Knob of butter

2 handfuls of watercress, washed and spun dry

Extra virgin olive oil

Add the potatoes to a pan of salted boiling water and cook for 15 minutes. Put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper.

Add olive oil to the pan and scatter in the thyme tips then the trout, skin-side down. Press down on the fish to crisp the skin.

Cook for 4 minutes, jiggling the pan, and turn for the last 20 seconds to finish it off.

Meanwhile, in a small bowl mix the yoghurt with the juice of ½ a lemon, the horseradish and a small pinch of salt. Dress the beets with a good splash of balsamic and a small pinch of salt.

Drain the potatoes then toss them with a pinch of salt and pepper and the butter.

Squash half onto each plate. Squeeze the juice of half a lemon into the hot pan of fish and transfer two fillets to each plate.

Top each portion with horseradish yoghurt, a spoonful of dressed beets and watercress. Drizzle lightly with extra virgin olive oil and serve.