Baked trout and potatoes

455g potatoes, peeled and finely sliced

Olive oil

Salt & freshly ground pepper

4 whole trout, approx 400g each

1 heaped tsp grated fresh horseradish

255g crème fraiche

2 handfuls fresh walnuts, crushed

Juice of 1 lemon

Pre-heat the oven to 2400C. Dry the sliced potatoes with kitchen paper and lightly coat with olive oil. Season and place in a single layer in a large roasting tray. Place on a low oven shelf and roast for 15 mins until crisp and golden.
Pat the trout dry and slash both sides of each fish to allow the heat and seasoning to penetrate. Rub with olive oil and seasoning.
Make the sauce by peeling and grating the horseradish (creamed horseradish from a jar can be used as an alternative). Mix the horseradish in a bowl with the crème fraiche and the walnuts, and season well. Squeeze over some lemon juice to taste.
Serve the fish and potatoes side-by-side with a large spoonful of the crème fraiche.

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