Baked Trout with Horseradish

Trout is a fish that is easy to find at the grocery store, or that you can catch yourself if you fish!  The flavors in the recipe go really well together and Jamie Oliver, in The Naked Chef Takes Off, proves again what a genius cook he is.  This recipe serves four, but you can use less fish fillets as needed.

Ingredients

1 lb potatoes, peeled and finely sliced

olive oil

salt and pepper

4 whole trout, gutted and scaled

1 heaped TB grated fresh horseradish (I just bought horseradish)

9 oz creme fraiche (about 1 cup)

Optional: 2 handfuls walnuts, shelled and crushed

juice of 1 lemon

Directions

Preheat the oven to 475 degrees. Dry your sliced potatoes with paper towels and lightly coat with olive oil. Season and place in a single layer in a large roasting pan. Place on a low shelf and roast for around 15 minutes, until crisp and golden. Meanwhile pat the trout dry, then with a sharp knife slash each fish along the sides at several angles. Rub with olive oil and seasoning. for extra flavor you can stuff the fish with fragrant herbs, maybe some thyme. Cook for around 12 minutes or until crisp and golden.

While the fish and potatoes are cooking make your sauce. Mix the horseradish in a bowl with the creme fraiche and the optional walnuts and season well. Squeeze over some lemon juice to taste.

Serve the fish and potatoes side by side with a lob of creme fraiche and dig in!