The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 12 baby potatoes
- 1 shallot
- 1 cucumber
- 1 handful of fresh dill
- 240g Tenderstem broccoli
-
2 tbsp apple cider vinegar
-
1 tbsp horseradish puree
- 4 x trout fillets (skin on) (Fish)
- 1 tsp sesame seeds (Sesame)
-
80g Soft Cheese (Milk)
Fish, Milk, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 503Kcal |
| 521kJ | 2106kJ | |
| Fat | 6.6g | 27g |
| of which saturates | 1.5g | 6.2g |
| Carbohydrates | 7g | 28g |
| of which sugars | 1.3g | 5.1g |
| Protein | 8.9g | 36g |
| Salt | 0.1g | 0.4g |
| Fibre | 1.2g | 4.9g |
Grilled Trout with Sesame Potatoes, Horseradish Cream & Pickled Cucumber
This midweek feast pulls all the stops. Buttery, responsibly-sourced trout, grilled until golden. Crispy potatoes, tossed in sesame seeds, and nutty Tenderstem broccoli. Crunchy pickled cucumber, infused with fragrant dill, for a hit of freshness. And a sharp horseradish cream, to tie everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Line 2 baking trays with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium bowl, a small bowl & a sieve
Get started
- Add the potatoes to the saucepan and simmer for 16-18 mins, until almost cooked, then drain
- Meanwhile, peel the shallot, keeping it whole, then thinly slice into rings. Slice the cucumber into 1/2cm thick discs. Finely chop the dill, reserving a few leaves for garnish. Trim the broccoli
- Add the shallot, cucumber and chopped dill to the medium bowl with the vinegar and a generous pinch of salt. Mix well, then set aside to pickle
Make the horseradish cream
- In the small bowl, combine the soft cheese, horseradish paste and a pinch of salt and pepper. Add 1-2 tbsp water to loosen, for a spoonable consistency
- Turn the grill to high (240C) / air fryer 190C
Grill the trout
- Season the trout with salt and pepper. Add the trout (skin-side down) to a foil-lined baking tray. Drizzle with 1/2 tbsp olive oil and grill for 20 mins / air fryer 17 mins, until cooked through
Make the sesame potatoes
- Place the potatoes onto the other foil-lined baking tray. Gently crush with the back of a fork, keeping in one piece
- Drizzle with 1 tbsp olive oil, season with salt and pepper and sprinkle with the sesame seeds. Add the broccoli to the other side of the tray, drizzled with 1 tsp olive oil, a pinch of salt and pepper
- Place under the grill for 8-10 mins / air fryer 5-7 mins, until the potatoes are golden and the broccoli is cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Spoon the pickling liquid from the cucumber into the horseradish cream and mix well
- Serve the trout, potatoes and broccoli onto plates with the pickled cucumber alongside. Add a dollop of the horseradish cream and scatter with the reserved dill to finish
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