Baked trout, walnut crème fraiche and roast baby beets

Courtesy Brad Ball

*Serves 4


  • Baby beets, about 3 per person, washed and trimmed
  • 80 ml balsamic vinegar
  • Salt
  • Pepper
  • 2 sprigs of thyme

  • 4 whole trout, 450g each, gutted and scaled
  • Bunch fresh thyme
  • 12 lemon slices

  • 4 heaped tablespoons creamed horseradish
  • 6 tablespoons toasted walnuts, crushed
  • Juice of 1 lemon
  • 2 tablespoons of chopped chives


  • Preparation of beets
    Pre-heat oven to 240°C. Place beets in a tray and season with salt, pepper. Add thyme and balsamic. Cover with foil. Roast for 20 minutes until tender.
    Remove and peel when cool enough to handle.
    Dress with olive oil and check seasoning, set aside.

  • Preparation of trout
    Pre-heat oven to 240°C. Rub trout with some oil and season with salt and pepper. Fill cavity with some thyme and lemon slices. Bake for 12 minutes, do not turn.

  • Preparation of walnut crème fraiche
    Mix together the ingredients and season well. Allow to stand for 10 minutes before serving.