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Lake Trout with Horseradish Cream and Steamed Potatoes

This pan-seared dish pairs trout fillet with potato, peeled and chunked, sour cream and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
51 g Carbohydrates
27 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 216g trout fillet 216 kcal
  • 270g potato, peeled and chunked 208 kcal
  • 11g olive oil 97 kcal
  • 59g sour cream 117 kcal
  • 13g prepared horseradish 6 kcal
  • 11g lemon juice 3 kcal
  • 1g black pepper 3 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. potato
    Put the potato chunks in a small pot with salted water. Simmer until tender, 10-12 minutes; drain and keep warm.
  2. trout filletolive oilblack peppersalt
    Season the trout with salt and black pepper. Heat oil in a nonstick skillet over medium-high heat.
  3. trout fillet
    Cook the trout skin-side down (if skin-on) until crisp and nearly cooked through, 3-4 minutes; flip and cook 1-2 minutes more.
  4. trout filletpotatosour creamprepared horseradishlemon juice
    Mix sour cream with horseradish and lemon juice. Serve trout with potatoes and a dollop of horseradish cream.

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