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Salt and Pepper Trout With Crushed Dill Potatoes

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“Replace the horseradish with wholegrain mustard, if preferred.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the potatoes in a pan of boiling water for about 20 minutes, until tender. Drain the potatoes and leave them covered in the pan to keep warm.
  2. Preheat the broiler to high. Meanwhile, make 3 diagonal slashes in the flesh on both sides of each trout. Season the trout generously on both sides.
  3. Line a broiler pan with lightly oiled foil and broil the trout for 5-7 minutes each side, turning once, until cooked through. Crush the potatoes with a fork, then add the oil, lemon juice, horseradish and dill. Mix until evenly combined.
  4. Place each trout on a plate and serve with the crushed dill potatoes and a green salad.

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