Set oven to 240C. On a baking tray, season the trout with salt, pepper and 1 tablespoon of oil. Cut the lemon into quarters, add to the tray and cook on the top shelf of the oven. Slice the new potatoes and put into the casserole pan with 1 litre of boiling water. Crumble in the stock cube cover with the lid and boil.
In a bowl, mix the horseradish, mustard, juice from 1/2 a lemon and a small pinch of salt together, then ripple it through the yoghurt. Slice up the gem lettuces and finely chop the leafy half of the mint.
Toss the thyme sprigs in 1 teaspoon of oil, then scatter over the trout with the flaked almonds. Lay a piece of pancetta over each fish and put back into the oven for a few minutes, until golden and crispy. Stir the lettuce, mint leaves, peas and broad beans into the potato pan. Season to taste, cook for a couple of minutes, then serve with the crispy trout and mustard sauce.
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|Serving Size: 1 Serving (549g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0.8mg||0 %|
|Sodium 101.4mg||3 %|
|Potassium 872.5mg||23 %|
|Total Carbohydrate 48g||14 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 28.3g|
|Protein 20.9g||30 %|
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Calories per serving: 312
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