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This recipe summarizes how to make oven-baked trout with horseradish mash and garlic confit. It involves making a horseradish mash with potatoes, milk, butter, and horseradish sauce. Trout fillets are seasoned and baked in foil with cherry tomatoes for 15-20 minutes. Meanwhile, garlic cloves are roasted with olive oil, balsamic vinegar, and rosemary to make a confit. The dish is served with the horseradish mash and optional cauliflower puree.

Author

Wendy Jackson

Language

EN