Beet Pesto Splake - alive magazine
Splake is a hybrid species of brook trout crossed with lake trout; it has a mild, slightly buttery flavour. As a cold-water fish in the trout family…
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.
Ingredients
- 3/4 lb (350 g) red beets (about 3 medium sized)
- 1 Tbsp (15 mL) extra-virgin olive oil, divided
- 1/4 cup (60 mL) fresh dill
- 2 Tbsp (30 mL) prepared horseradish
- 2 garlic cloves, chopped
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
- 1 1/2 lbs (750 g) splake fillets (or see ìOther fish to tryî)
- Salt
- black pepper
- 1 lb (450 g) bag baby carrots
- 2 Tbsp (30 mL) unblanched sliced almonds, toasted
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pesto Trout
mealgarden.com
Oven Baked Trout Fillets with Wild Pesto Crust
scottishfoodguide.com
Betterave with crudité
snofrisk.com
Beet Skewers - Wine & Spirits Magazine
wineandspiritsmagazine.com
Brisket Stew
psseasoning.com
Fish and (Beet) Chips - alive magazine
alive.com
Hake with Pesto
yourlocaladvertiser.ie
Herbed Sockeye Salmon with Roasted Beet Mash
ovenstruck.com