Oven-baked Trout with Horseradish Mash and Garlic Confit

Horseradish mash
Potatoes 3-4
Milk 30ml
Butter 25g
Salt and pepper To taste
Horseradish sauce 1-2 tbsp
Trout fillet 2
Butter 30g
Vine cherry tomatoes 6-10
Garlic ½ head
Rosemary 1 sprig
Salt 5gm
Olive oil 60ml
Balsamic vinegar 1-2tbsp
Method

1. Peel and crush the garlic cloves, roll them in a little flaked sea salt and place them
into a small, portion size, casserole dish. Just cover with olive oil and add a little
balsamic vinegar and rosemary to add flavour. Place a tight fitting lid on top and
roast for about 45 minutes to an hour.
2. Pre-heat the oven to 200c.
3. Make mash your normal way and stir in horseradish sauce to your taste.
4. Lightly grease a sheet of tin foil with butter. Put the fillet on the tin foil, skin down,
and season well.
5. Place the vine tomatoes on top of the fillet.
6. Make a loose parcel by folding the tin foil over the fish.
7. Put the parcel in the oven for about 15 - 20 minutes. (You can cook the tomatoes in
the oven at the same time)

Note – this dish eats very well with

cauliflower puree.