Trout with Lemon Horseradish Cream Parsnips and Kale


  • 4 whole trout, cleaned, head and tail on (your may remove if desired)
  • 1/2 cup sour cream
  • 3 tbs fresh or prepared horseradish, grated
  • 1/4 cup chopped parsley
  • 2 tbs shallots, chopped
  • 1 tbs fresh lemon juice
  • 1/4 cup,plus 2 tbs butter
  • 1 lb parsnips peeled and thinly sliced
  • 3 sprigs fresh thyme
  • 2 tbs olive oil
  • 1 lb fresh kale, rinsed, stemmed and roughly chopped
  • 1/4 lb prosciutto,sliced into long threads
  • kosher salt and black pepper to taste


  • To make the lemon horseradish cream, combine the sour cream, horseradish, parsley, 1 tbs shallots and the lemon juice. Mix well and set aside.
  • To make the parsnips, in a frying pan over medium heat combine 2 tbs of butter, add the parsnips and thyme, salt and pepper and cook stirring frequently for 20 to 25 minutes or until the parsnips have colored and almost become crispy.
  • As the parsnips are coking preheat the oven to 200 degrees.
  • Rinse and dry the fish, then season inside and out with salt and pepper. You may have to cook the fish two at a time or in two separate pans.
  • Melt the remaining 2 tbs of butter in each pan and when bubbly lay in the fish.
  • Cook for 3 to 5 minutes, turning once until skin is beginning to brown. when fish begins to flake easily it is done.
  • Transfer fish to a baking sheet and place in the oven to keep warm.
  • To make the kale in a large saute or sauce pan, heat the olive oil with the remaining shallots over medium heat.
  • When the oil gets hot add the kale along with 2 tbs of water.
  • Gently toss the kale to coat.
  • Once the kale has wilted continue to cook for another 5 minutes.
  • Stir in the prosciutto and season with salt and pepper.
  • Drape the trout with the horseradish cream.
  • Remove from kale from heat and serve with the trout and parsnips.

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