This is a colourful, simple and healthy recipe which takes advantage of the wonderful root vegetables around at this time of year.
This is one of those healthy dishes that also delivers lovely flavour contrasts, from the sweet vegetables, to toasted seeds and aromatic rosemary.
We should all get a few more Omega-3s onto our plate, and the combination of the trout and pumpkin seeds will deliver those in spades. A selection of any toasted nuts or seeds work work beautifully, but I particularly love the green colour and nutty flavour of pumpkin seeds.
Serves 4
Ingredients
1 pack of RR. Spink & Sons Kiln Roast Smoked Trout
200g organic carrots
150g organic beetroot
8-10 shallots
1 head of garlic
2tbsp of chopped rosemary
3 tbsp toasted pumpkin seeds
handful of wild rocket or watercress
1 tblsp of rapeseed oil
salt and freshly ground pepper
Method
- Pre-heat the oven to 180C (fan-assisted).
- Peel the carrots and beetroot and then cut both into quarters. Place the root vegetables into a large oven tray and coat with the rapeseed oil. Next, season with salt, freshly ground pepper and toss through the chopped rosemary.
- Peel the shallots and break the head of garlic into cloves. Toss these through the vegetables and roast in the the oven for 1 hour. Make sure to shake the tray halfway through to stop the vegetables burning.
- After an hour the vegetables will be sweetly caramelised and delicious.
- Place the warm vegetables into a serving bowl and top with the rocket and toasted pumpkin seeds. Finally, flake over the fish and serve with some crusty bread.
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