Oven baked Trout with Horseradish stuffing and a Spinach Mash

[Nick]

Oven baked Trout with Horseradish stuffing and a Spinach Mash

Serves 4
Prep time: 15mins
Cooking time: 20mins

Ingredients

4 whole rainbow trout, trimmed
100g fresh breadcrumbs
2 tsp horseradish sauce
2 tsp tarragon, chopped
1 lemon
150 ml White wine
150 ml Fish stock
750 gm Sainsbury's Charlotte potatoes, cooked
350 gm Sainsbury's baby leaf spinach
150 gm green beans
1 medium onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 bunch chives
2 tsp sesame oil
2 tsp sesame seeds

Method

Wash the fish thoroughly, removing any slime and blood, then pat dry with kitchen paper.

Line a deep baking tray with foil, leaving a large flap to one side.

Lightly grease the foil, then mix the fish stock and wine together and pour a little into the tray.

Mix the breadcrumbs, horseradish and tarragon together, then stuff the fish with the mix.

Lay the fish into the tray, sprinkle over the onion, garlic and any tarragon
stalks, then top up with the wine and stock.

Fold the flap of foil over and seal tightly.

Bake in a pre heated oven at 200 C for 15 minutes.

Meanwhile, blanch the beans in boiling water, drain and then toss with sesame oil and sesame seeds, keep warm.

Warm a pan over a moderate heat and add the butter.

Add the potatoes and roughly crush with a fork.

Add the spinach and cook until the spinach starts to wilt.

Remove the fish from the oven, drain from the liquid and serve with the spinach mash and beans, sprinkled with chopped chives.