RR. Spink & Sons recipe: Kiln roast trout with roasted beetroot
RR. Spink & Sons give us their hearty and filling recipe for kiln roast trout with roasted beetroot, carrots and watercress
As the cold nights draw in, smoked trout producer RR. Spink & Sons has created this warming recipe inspired by some of Scotland's finest seafood. As well as Omega-3 rich, sustainably farmed kiln roast trout, this simple yet sumptuous recipe also takes advantage of the wonderful abundance of root vegetables at this time of year. The addition of toasted pumpkin seeds works beautifully, as does the pairing of Scottish cider and homemade bread.
Ingredients
- 1 packet of RR Spink and sons kiln roast trout
- 200g organic carrots
- 150g organic beetroot
- 8-10 shallots
- 1 head of garlic
- 2tbsp of chopped rosemary
- handful of wild rocket or watercress
- 1 tblsp of rape seed oil
- salt and freshly ground pepper
Serves: 2 Difficulty: Medium Time to cook: 60 mins
Method
Pre-heat the oven to 180C fan. Peel the carrots and beetroot cut in 1/4s, place in a large oven tray and coat with the rapeseed oil and 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 root vegetables and roast in the the oven for 1 hour. shake the tray half way through to stop the vegetables burning. after an hour the vegetables will be caramelised, sweet 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 and a glass of craft cider.