Ocean trout with dill potatoes and beetroot pesto

Ocean trout with dill potatoes and beetroot pesto

(4) Rate it

  • 0:20 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

Discover the amazing combination of spicy beetroot puree and crispy skinned ocean trout.

Featured in
Quick meals, Gourmet Recipes


  • 225g can beetroot, drained
  • Grated zest of 1 orange
  • 50g parmesan, grated
  • 2 garlic cloves
  • 1 tablespoon horseradish cream
  • 1/3 cup dill fronds
  • 1/3 cup (80ml) olive oil
  • 1/2 cup (120g) light sour cream
  • 2 teaspoons wholegrain mustard
  • 600g cooked small potatoes*
  • 4 x 180g ocean trout fillets with skin


  • Step 1
    Chop beetroot, zest, parmesan, garlic, half the horseradish and half the dill in a food processor. Slowly add 1/4 cup (60ml) oil until you have a coarse puree. Set aside.
  • Step 2
    In a bowl, whisk sour cream, mustard, remaining horseradish and remaining dill. Season with salt and pepper. Slice the potatoes and toss in sour cream dressing.
  • Step 3
    Heat remaining 1 tablespoon oil in a large nonstick frypan over medium-high heat. Fry the fish, skin side down, for 3-4 minutes until crisp, then turn over, reduce heat to medium and cook for 2-3 minutes until just cooked through. Divide the potatoes among 4 plates, top with fish and a dollop of beetroot pesto, then serve.

  • Low carb
  • Low sugar
  • Lower gi


  • 2812 kj


  • 43g

    Fat Total

  • 14g

    Saturated Fat

  • 4g


  • 45g


  • 133mg


  • 518.13mg


  • 6g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve


*Available ready-cooked in the chilled vegetable cabinet in supermarkets (or steam 600g chat or kipfler potatoes).

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

Source: taste.com.au


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