Packed with omegas, this trout dish will leave you totally ‘in the pink’ as it were. Here, your favourite rosy fish is enhanced by Cajun spice, on top of perfect potatoes, crispy chickpeas and served with crisp, fresh leaves, creamy dreamy hummus, flakey almonds, and a sweet-tangy honey and red wine vinegar dressing. Health never tasted so toothsome.
Classy Cajun Trout
Classy Cajun Trout
with avo hummus, baby potatoes & a red wine dressing
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado Hummus
- Baby Potatoes
- Chickpeas
- Fish
- Flaked Almonds
- Green Leaves
- NOMU Cajun Rub
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Red Wine Vinegar Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
‘TATERS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and cut in half once cool enough to handle. Replace the lid, and set aside to keep warm until serving.
CRISPY CHICK
Place the drained chickpeas on a roasting tray, coat in oil and season. Spread out in a single layer and pop in the hot oven. Roast for 15-20 minutes until the chickpeas are crispy.
PREP UP
Loosen the avo hummus with 1 tsp of olive oil and 1 tsp of water. Mix until silky and set aside for serving. In a separate bowl, combine the red wine vinegar dressing with 20ml of olive oil and set aside for serving. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN COATING
When the chickpeas have 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun rub to taste. When the pan is hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF…
Make a bed of rinsed green leaves and drizzle over the red wine vinegar dressing. Load up with boiled baby potatoes and crispy chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of silky avo hummus. Stunning, Chef!
Baby Potatoes - 250g
Chickpeas - 120g
Avocado Hummus - 45ml
Red Wine Vinegar Dressing - 15ml
Flaked Almonds - 10g
Rainbow Trout Fillet - 1
NOMU Cajun Rub - 10ml
Green Leaves - 20g
‘TATERS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and cut in half once cool enough to handle. Replace the lid, and set aside to keep warm until serving.
CRISPY CHICK
Place the drained chickpeas on a roasting tray, coat in oil and season. Spread out in a single layer and pop in the hot oven. Roast for 15-20 minutes until the chickpeas are crispy.
PREP UP
Loosen the avo hummus with 2 tsps of olive oil and 1 tsp of water. Mix until silky and set aside for serving. In a separate bowl, combine the red wine vinegar dressing with 40ml of olive oil and set aside for serving. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN COATING
When the chickpeas have 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun rub to taste. When the pan is hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF…
Make a bed of rinsed green leaves and drizzle over the red wine vinegar dressing. Load up with boiled baby potatoes and crispy chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of silky avo hummus. Stunning, Chef!
Baby Potatoes - 500g
Chickpeas - 240g
Avocado Hummus - 85ml
Red Wine Vinegar Dressing - 30ml
Flaked Almonds - 20g
Rainbow Trout Fillets - 2
NOMU Cajun Rub - 20ml
Green Leaves - 40g
‘TATERS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and cut in half once cool enough to handle. Replace the lid, and set aside to keep warm until serving.
CRISPY CHICK
Place the drained chickpeas on a roasting tray, coat in oil and season. Spread out in a single layer and pop in the hot oven. Roast for 20-25 minutes until the chickpeas are crispy.
PREP UP
Loosen the avo hummus with 1 tbsp of olive oil and 1 tsp of water. Mix until silky and set aside for serving. In a separate bowl, combine the red wine vinegar dressing with 60ml of olive oil and set aside for serving. Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN COATING
When the chickpeas have 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun rub to taste. When the pan is hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF…
Make a bed of rinsed green leaves and drizzle over the red wine vinegar dressing. Load up with boiled baby potatoes and crispy chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of silky avo hummus. Stunning, Chef!
Baby Potatoes - 750g
Chickpeas - 360g
Avocado Hummus - 125ml
Red Wine Vinegar Dressing - 45ml
Flaked Almonds - 30g
Rainbow Trout Fillets - 3
NOMU Cajun Rub - 30ml
Green Leaves - 60g
‘TATERS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and cut in half once cool enough to handle. Replace the lid, and set aside to keep warm until serving.
CRISPY CHICK
Place the drained chickpeas on a roasting tray, coat in oil and season. Spread out in a single layer and pop in the hot oven. Roast for 20-25 minutes until the chickpeas are crispy.
PREP UP
Loosen the avo hummus with 2 tbsps of olive oil and 1 tsp of water. Mix until silky and set aside for serving. In a separate bowl, combine the red wine vinegar dressing with 80ml of olive oil and set aside for serving. Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN COATING
When the chickpeas have 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun rub to taste. When the pan is hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF…
Make a bed of rinsed green leaves and drizzle over the red wine vinegar dressing. Load up with boiled baby potatoes and crispy chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of silky avo hummus. Stunning, Chef!
Baby Potatoes - 1kg
Chickpeas - 480g
Avocado Hummus - 170ml
Red Wine Vinegar Dressing - 60ml
Flaked Almonds - 40g
Rainbow Trout Fillets - 4
NOMU Cajun Rub - 40ml
Green Leaves - 80g
Woolies Products in this dish
