Take the plunge with us and try this simple showstopper. Perfectly pan-seared trout is sided with a classic mash dotted with fresh chives, a radish & pecan side salad, and garnish of fresh chives & crunchy onion bits. After making this recipe, you won’t have to fish for compliments, Chef!
Rainbow Trout & Chivey Mash
Rainbow Trout & Chivey Mash
with a side salad & crispy onion bits
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Crispy Onion Bits
- Fish
- Fresh Chives
- Lemon
- Lemons
- NOMU Seafood Rub
- Pecan Nuts
- Potato
- Radish
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Butter (optional)
- Sugar/Sweetener/Honey
MAKE MASH MAGIC
Place the potato chunks into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the radish into thin rounds. Cut the lemon into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 1 lemon wedge, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining lemon wedges. Dive in!
Potato - 200g
Fresh Chives - 4g
Salad Leaves - 20g
Radish - 20g
Lemon - 1
Pecan Nuts - 10g
Rainbow Trout Fillet - 1
NOMU Seafood Rub - 7,5ml
Crispy Onion Bits - 15ml
MAKE MASH MAGIC
Place the potato chunks into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the radish into thin rounds. Cut the lemon into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining lemon wedges. Dive in!
Potato - 400g
Fresh Chives - 8g
Salad Leaves - 40g
Radish - 40g
Lemon - 1
Pecan Nuts - 20g
Rainbow Trout Fillets - 2
NOMU Seafood Rub - 15ml
Crispy Onion Bits - 30ml
MAKE MASH MAGIC
Place the potato chunks into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the radish into thin rounds. Cut the lemons into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 3 lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining lemon wedges. Dive in!
Potato - 600g
Fresh Chives - 12g
Salad Leaves - 60g
Radish - 60g
Lemons - 2
Pecan Nuts - 30g
Rainbow Trout Fillets - 3
NOMU Seafood Rub - 22,5ml
Crispy Onion Bits - 45ml
MAKE MASH MAGIC
Place the potato chunks into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the radish into thin rounds. Cut the lemons into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining lemon wedges. Dive in!
Potato - 800g
Fresh Chives - 15g
Salad Leaves - 80g
Radish - 80g
Lemons - 2
Pecan Nuts - 40g
Rainbow Trout Fillets - 4
NOMU Seafood Rub - 30ml
Crispy Onion Bits - 60ml
Woolies Products in this dish
