What are the main ingredients in Tantalising Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Tantalising Trout?

Calories: 576, Carbs: 64 grams, Fat: grams, Protein: 38.7 grams, Sugar: 17.7 grams, Salt: 617 grams

How do I prepare Tantalising Trout?

START YOUR ROAST: Preheat the oven to 200°C. Place the chopped onion, chopped tomato, and grated garlic on a roasting tray. Mix through some oil, season to taste, and spread out evenly. Pop the tray in the oven and roast for 20-25 minutes. On completion, the onion and tomato should be soft. SOFT POTATOES & SUNNY SEEDS: Place the baby potatoes in a pot, submerge with salted water, and bring to a simmer for 15-20 minutes until soft. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, place in a salad bowl, and set aside to cool. SPINACH & TROUT: Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Season to taste and remove from the pan on completion. Return the pan to the heat and add another drizzle of oil if necessary. Pat the trout dry with paper towel and season. When the oil is 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 to your preference. On completion, remove the pan from the heat. FINE DINING: Pour the tomato sauce over the base of a plate and pile on the wilted spinach and potatoes. Pop the trout fillet on top and drizzle over the remaining pesto. Serve with the salad and a lemon wedge on the side. Sprinkle the sunflower seeds to garnish. Enjoy Chef! ONCE THE ROAST IS READY…: Remove from the oven. Transfer the cooked onion and tomato to a blender. Add in a knob of butter (optional) and ¾ of the basil pesto. Blend until smooth and taste to test. Stir in a sweetener of choice to taste and add more seasoning if necessary. Cover to keep warm and set aside until serving. SALAD FINISHES: In the salad bowl with the cooled seeds, add the rinsed salad leaves, a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside. Once the potatoes are finished boiling, drain and place in a bowl. Add a drizzle of oil, chopped chives, a pinch of zest and toss through to combine. Season and cover to keep warm.

What should be prepared from my kitchen to make Tantalising Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Paper Towel

Tantalising Trout

Dine like a king with this fresh-flavoured meal. A silken sauce of basil pesto, caramelised tomato, onion, and garlic pools around wilted spinach and softened new potatoes. Topped with a glorious rainbow trout fillet and a side of fresh tossed salad.

Tantalising Trout

with new potatoes & caramelised pomodoro

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Fish
Fresh Chives
Garlic Cloves
Lemon
Lemons
Onion
Onions
Pesto Princess Basil Pesto
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Salad Tomatoes
Spinach
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey
Paper Towel

Serves 1

START YOUR ROAST
Preheat the oven to 200°C. Place the chopped onion, chopped tomato, and grated garlic on a roasting tray. Mix through some oil, season to taste, and spread out evenly. Pop the tray in the oven and roast for 20-25 minutes. On completion, the onion and tomato should be soft.
SOFT POTATOES & SUNNY SEEDS
Place the baby potatoes in a pot, submerge with salted water, and bring to a simmer for 15-20 minutes until soft. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, place in a salad bowl, and set aside to cool.
ONCE THE ROAST IS READY…
Remove from the oven. Transfer the cooked onion and tomato to a blender. Add in a knob of butter (optional) and ¾ of the basil pesto. Blend until smooth and taste to test. Stir in a sweetener of choice to taste and add more seasoning if necessary. Cover to keep warm and set aside until serving.
SALAD FINISHES
In the salad bowl with the cooled seeds, add the rinsed salad leaves, a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside. Once the potatoes are finished boiling, drain and place in a bowl. Add a drizzle of oil, chopped chives, a pinch of zest and toss through to combine. Season and cover to keep warm.
SPINACH & TROUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Season to taste and remove from the pan on completion. Return the pan to the heat and add another drizzle of oil if necessary. Pat the trout dry with paper towel and season. When the oil is 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 to your preference. On completion, remove the pan from the heat.
FINE DINING
Pour the tomato sauce over the base of a plate and pile on the wilted spinach and potatoes. Pop the trout fillet on top and drizzle over the remaining pesto. Serve with the salad and a lemon wedge on the side. Sprinkle the sunflower seeds to garnish. Enjoy Chef!

Onion - 1
Salad Tomatoes - 2
Garlic Cloves - 2
Baby Potatoes - 250g
Sunflower Seeds - 10g
Pesto Princess Basil Pesto - 15ml
Salad Leaves - 20g
Lemon - 1
Fresh Chives - 3g
Spinach - 50g
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

START YOUR ROAST
Preheat the oven to 200°C. Place the chopped onion, chopped tomato, and grated garlic on a roasting tray. Mix through some oil, season to taste, and spread out evenly. Pop the tray in the oven and roast for 20-25 minutes. On completion, the onion and tomato should be soft.
SOFT POTATOES & SUNNY SEEDS
Place the baby potatoes in a pot, submerge with salted water, and bring to a simmer for 15-20 minutes until soft. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, place in a salad bowl, and set aside to cool.
ONCE THE ROAST IS READY…
Remove from the oven. Transfer the cooked onion and tomato to a blender. Add in a knob of butter (optional) and ¾ of the basil pesto. Blend until smooth and taste to test. Stir in a sweetener of choice to taste and add more seasoning if necessary. Cover to keep warm and set aside until serving.
SALAD FINISHES
In the salad bowl with the cooled seeds, add the rinsed salad leaves, a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside. Once the potatoes are finished boiling, drain and place in a bowl. Add a drizzle of oil, chopped chives, a pinch of zest and toss through to combine. Season and cover to keep warm.
SPINACH & TROUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Season to taste and remove from the pan on completion. Return the pan to the heat and add another drizzle of oil if necessary. Pat the trout dry with paper towel and season. When the oil is 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 to your preference. On completion, remove the pan from the heat.
FINE DINING
Pour the tomato sauce over the base of a plate and pile on the wilted spinach and potatoes. Pop the trout fillet on top and drizzle over the remaining pesto. Serve with the salad and a lemon wedge on the side. Sprinkle the sunflower seeds to garnish. Enjoy Chef!

Onion - 1
Salad Tomatoes - 2
Garlic Cloves - 4
Baby Potatoes - 500g
Sunflower Seeds - 20g
Pesto Princess Basil Pesto - 30ml
Salad Leaves - 40g
Lemon - 1
Fresh Chives - 5g
Spinach - 100g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

START YOUR ROAST
Preheat the oven to 200°C. Place the chopped onion, chopped tomato, and grated garlic on a roasting tray. Mix through some oil, season to taste, and spread out evenly. Pop the tray in the oven and roast for 25-30 minutes. On completion, the onion and tomato should be soft.
SOFT POTATOES & SUNNY SEEDS
Place the baby potatoes in a pot, submerge with salted water, and bring to a simmer for 20-25 minutes until soft. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, place in a salad bowl, and set aside to cool.
ONCE THE ROAST IS READY…
Remove from the oven. Transfer the cooked onion and tomato to a blender. Add in a knob of butter (optional) and ¾ of the basil pesto. Blend until smooth and taste to test. Stir in a sweetener of choice to taste and add more seasoning if necessary. Cover to keep warm and set aside until serving.
SALAD FINISHES
In the salad bowl with the cooled seeds, add the rinsed salad leaves, a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside. Once the potatoes are finished boiling, drain and place in a bowl. Add a drizzle of oil, chopped chives, a pinch of zest and toss through to combine. Season and cover to keep warm.
SPINACH & TROUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Season to taste and remove from the pan on completion. Return the pan to the heat and add another drizzle of oil if necessary. Pat the trout dry with paper towel and season. When the oil is 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 to your preference. On completion, remove the pan from the heat.
FINE DINING
Pour the tomato sauce over the base of a plate and pile on the wilted spinach and potatoes. Pop the trout fillet on top and drizzle over the remaining pesto. Serve with the salad and a lemon wedge on the side. Sprinkle the sunflower seeds to garnish. Enjoy Chef!

Onion - 2
Salad Tomatoes - 6
Garlic Cloves - 6
Baby Potatoes - 750g
Sunflower Seeds - 30g
Pesto Princess Basil Pesto - 45ml
Salad Leaves - 60g
Lemons - 2
Fresh Chives - 8g
Spinach - 150g
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

START YOUR ROAST
Preheat the oven to 200°C. Place the chopped onion, chopped tomato, and grated garlic on a roasting tray. Mix through some oil, season to taste, and spread out evenly. Pop the tray in the oven and roast for 25-30 minutes. On completion, the onion and tomato should be soft.
SOFT POTATOES & SUNNY SEEDS
Place the baby potatoes in a pot, submerge with salted water, and bring to a simmer for 20-25 minutes until soft. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion, place in a salad bowl, and set aside to cool.
ONCE THE ROAST IS READY…
Remove from the oven. Transfer the cooked onion and tomato to a blender. Add in a knob of butter (optional) and ¾ of the basil pesto, including the stalks. Blend until smooth and taste to test. Stir in a sweetener of choice to taste and add more seasoning if necessary. Cover to keep warm and set aside until serving.
SALAD FINISHES
In the salad bowl with the cooled seeds, add the rinsed salad leaves, a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside. Once the potatoes are finished boiling, drain and place in a bowl. Add a drizzle of oil, chopped chives, a pinch of zest and toss through to combine. Season and cover to keep warm.
SPINACH & TROUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Season to taste and remove from the pan on completion. Return the pan to the heat and add another drizzle of oil if necessary. Pat the trout dry with paper towel and season. When the oil is 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 to your preference. On completion, remove the pan from the heat.
FINE DINING
Pour the tomato sauce over the base of a plate and pile on the wilted spinach and potatoes. Pop the trout fillet on top and drizzle over the remaining pesto. Serve with the salad and a lemon wedge on the side. Sprinkle the sunflower seeds to garnish. Enjoy Chef!