Trout with Dill Potatoes & Beetroot Pesto

In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

Our latest Collection is ChalkStream Trout farmed in crystal clear water drawn from the world-famous Test and Itchen Rivers in Hampshire. These fish are fit and lean with a unique, clean taste – check out our blog.


JANE SULLIVAN   #eatsouth

This recipe comes from Delicious.

A tasty combination of spicy beetroot puree and crispy-skinned trout. We didn’t have dill, so missed it out of the puree and used parsley in the potatoes instead, which worked very well.


225g cooked beetroot, drained

Grated zest of 1 orange

50g parmesan, grated

2 garlic cloves

1 tablespoon horseradish cream

1/3 cup dill fronds

1/3 cup (80ml) olive oil

1/2 cup (120g) light sour cream

2 teaspoons wholegrain mustard

600g cooked small potatoes

4 x 180g trout fillets with skin

Serves: 4


Chop beetroot, zest, parmesan, garlic, half the horseradish and half the dill in a food processor. Slowly add 1/4 cup (60ml) oil until you have a coarse puree. Set aside.

In a bowl, whisk sour cream, mustard, remaining horseradish and remaining dill. Season with salt and pepper. Slice the potatoes and toss in sour cream dressing.

Heat remaining 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Fry the fish, skin side down, for 3-4 minutes until crisp, then turn over, reduce heat to medium and cook for 2-3 minutes until just cooked through. Divide the potatoes among 4 plates, top with fish and a dollop of beetroot pesto, then serve.