John Myers
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Rainbow Trout with Mashed Potatoes and Horseradish
The perfect rainbow trout with mashed potatoes and horseradish recipe with a picture and simple step-by-step instructions.
Rainbow trout:
- 2 Rainbow trout frozen 250 g + seasoned salt approx.
- 1 tbsp Sunflower oil
- 30 g Seasoning salt / consisting of: *)
- Salt, onion powder, paprika powder, black pepper, garlic powder white
Potato and horseradish mash:
- 500 g Waxy potatoes
- 1 tsp Salt
- 20 g Freshly grated horseradish
- 1 tbsp Butter
- 1 tbsp Cooking cream
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Rainbow trout:
- Let the rainbow trout thaw, wash thoroughly in cold water and pat dry with kitchen paper. Season / rub with the supplied seasoning salt inside and outside, place in a casserole dish greased with sunflower oil (1 tbsp) and bake / bake in a preheated oven at 200 ° C for about 20 minutes.
Potato and horseradish mash:
- Peel and wash the potatoes, chop them roughly, cook in salted water (1 teaspoon salt) for about 20 minutes and drain. In the meantime, peel the horseradish and grate approx. 30 g. Return the potatoes to the hot saucepan and add the butter (1 tbsp), cooking cream (1 tbsp) and grated horseradish and pound through well with the potato masher.
Serve:
- Serve the rainbow trout with mashed potatoes and horseradish, garnished with a lemon wedge and parsley.
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