Embla’s rainbow trout, horseradish and purslane – Gourmet Traveller

Ingredients

• 4 rainbow trout (about 300 gm each), cleaned (see note)
• 1 tbsp firmly packed caster sugar
• Finely grated rind of 1 lemon
• 2 tsp vegetable oil
• 100 gm purslane (see note)
• 1¼ tbsp finely grated horseradish
• 2 tbsp grapeseed oil
• 1 tbsp lemon juice
• Small pinch of xanthan gum (optional; see note)