Baked Rainbow Trout with Herbs | Goatsbridge Trout

Ingredients

• 4 tsp. olive oil plus a little extra
• 4 whole Goatsbridge Trout, gutted and cleaned
• 4 tbsp. white wine
• 2 tsp. fresh lemon juice
• 1 tsp. each fresh flat-leaf parsley, chives, dill and basil, chopped
• Salt & freshly ground black pepper
• 450g beetroot, peeled and grated
• 1 large cooking apple, peeled, cored and grated
• 1 onion, finely chopped
• 50g light muscovado sugar
• 225ml white wine vinegar