What are the main ingredients in Seared Trout & Autumn Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Seared Trout & Autumn Veg?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Seared Trout & Autumn Veg?

SILKY RAINBOW TROUT: Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. COMFORTING AUTUMN VEG: Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TOASTED SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. PLUMP PEAS & DRESSING: When the roast has 10 minutes remaining, boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Whisk the dressing with 2 tsp of oil until combined. When the peas are plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season to taste, and set aside for serving. HOW EASY WAS THAT?: Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing to taste, and garnish with the remaining chives. Grub’s up, Chef!

What should be prepared from my kitchen to make Seared Trout & Autumn Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Seared Trout & Autumn Veg

A dairy-free, gluten-conscious indulgence! Pan-fried rainbow trout fillet lies on a bed of cosy roast veg, flavoured with NOMU rub. With a leafy pea and chive salad tossed with a tangy mustard dressing. Divine!

Seared Trout & Autumn Veg

with beetroot, butternut, chives & wholegrain mustard

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 45 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Butternut
Fish
Fresh Chives
Green Leaves
NOMU One For All Rub
Peas
Pumpkin Seeds
Rainbow Trout Fillet
Rainbow Trout Fillets
Wholegrain Mustard Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

COMFORTING AUTUMN VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PLUMP PEAS & DRESSING
When the roast has 10 minutes remaining, boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Whisk the dressing with 1 tsp of oil until combined. When the peas are plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season to taste, and set aside for serving.
SILKY RAINBOW TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing to taste, and garnish with the remaining chives. Grub’s up, Chef!

Butternut - 250g
Beetroot - 200g
NOMU One For All Rub - 5ml
Pumpkin Seeds - 10g
Peas - 50g
Wholegrain Mustard Dressing - 17,5ml
Green Leaves - 20g
Fresh Chives - 3g
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

COMFORTING AUTUMN VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PLUMP PEAS & DRESSING
When the roast has 10 minutes remaining, boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Whisk the dressing with 2 tsp of oil until combined. When the peas are plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season to taste, and set aside for serving.
SILKY RAINBOW TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing to taste, and garnish with the remaining chives. Grub’s up, Chef!

Butternut - 500g
Beetroot - 400g
NOMU One For All Rub - 10ml
Pumpkin Seeds - 20g
Peas - 100g
Wholegrain Mustard Dressing - 35ml
Green Leaves - 40g
Fresh Chives - 5g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

COMFORTING AUTUMN VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PLUMP PEAS & DRESSING
When the roast has 10 minutes remaining, boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Whisk the dressing with 2 tsp of oil until combined. When the peas are plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season to taste, and set aside for serving.
SILKY RAINBOW TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing to taste, and garnish with the remaining chives. Grub’s up, Chef!

Butternut - 500g
Beetroot - 400g
NOMU One For All Rub - 10ml
Pumpkin Seeds - 20g
Peas - 100g
Wholegrain Mustard Dressing - 35ml
Green Leaves - 40g
Fresh Chives - 5g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 4

COMFORTING AUTUMN VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and a little seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PLUMP PEAS & DRESSING
When the roast has 10 minutes remaining, boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Whisk the dressing with 1 tbsp of oil until combined. When the peas are plump and heated through, drain and place in a large salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season to taste, and set aside for serving.
SILKY RAINBOW TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing to taste, and garnish with the remaining chives. Grub’s up, Chef!