Sea Trout With Beetroot Purée Recipe

Ingredients For Sea Trout With Beetroot Purée Recipe

• 4 Sea trout or salmon fillets, approx
• 175 gram Each, pin boned
• 2 tablespoon Olive oil
• Knob of butter
• 0.5 Juice lemon
• sprig Sprigs of watercress, to garnish
• For the puree
• 12 Baby beetroots
• bunch Small bunch of thyme sprigs
• Splash of olive oil
• Sea salt
• Splash of balsamic vinegar
• For the mash
• 4 Potatoes, chopped
• 100 milliliter Single cream
• 50 gram Butter
• For the horseradish cream
• 1 Banana shallot, finely diced
• 1 Garlic Clove, Finely Chopped
• 1 tablespoon Olive oil
• 250 milliliter Fish stock
• 100 milliliter Single cream
• 1 teaspoon Grated horseradish
• For the kale
• 200 gram Kale