What are the main ingredients in Délicieux Trout & Dauphinoise?

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

What is the nutritional information of Délicieux Trout & Dauphinoise?

Calories: 880, Carbs: 46 grams, Fat: grams, Protein: 44.7 grams, Sugar: 7.4 grams, Salt: 531 grams

How do I prepare Délicieux Trout & Dauphinoise?

TOASTED SUNFLOWER SEEDS: When the potatoes reach the halfway mark, 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 and set aside to cool. GOLDEN POTATO DAUPHINOISE: Preheat the oven to 200°C. Place the sliced potatoes, cream, 125ml of water, grated cheese, and grated garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 40-45 minutes until cooked through and golden. SOFISHTICATED TROUT: Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 1 lemon wedges and ½ the parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving. EASY PEASY DINNER: Plate up the succulent trout and drizzle over any remaining lemon-parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it? BE-LEAF IN SALAD: In a salad bowl, place the balsamic vinegar, 2 tbsp of olive oil, some lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.

What should be prepared from my kitchen to make Délicieux Trout & Dauphinoise?

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

Délicieux Trout & Dauphinoise

Name: Délicieux Trout & Dauphinoise
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Indulge yourself in this super simple tasty dinner! Perfectly golden potato dauphinoise and trout are topped with a gorgeous lemon-parsley butter sauce. Accompanied by a fresh salad and a sprinkling of sunflower seeds. You’ll be whisked away to France in no time!

Délicieux Trout & Dauphinoise

with a lemon-parsley butter & sunflower seeds

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Danish-style Feta
Fish
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
Potato
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Sunflower Seeds
Willow Creek Cabernet Sauvignon Vinegar

From your kitchen:

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

Serves 1

GOLDEN POTATO DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, cream, 65ml of water, grated cheese, and grated garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 35-40 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, 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 and set aside to cool.
BE-LEAF IN SALAD
In a salad bowl, place the balsamic vinegar, 1 tbsp of olive oil, some lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 1 lemon wedges and ½ the parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining lemon-parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?

Potato - 200g
Fresh Cream - 65ml
Grated Italian-style Hard Cheese - 15ml
Garlic Clove - 1
Sunflower Seeds - 10g
Willow Creek Cabernet Sauvignon Vinegar - 15ml
Lemon - 1
Salad Leaves - 20g
Cucumber - 50g
Rainbow Trout Fillet - 1
Fresh Parsley - 3g
Danish-style Feta - 40g

Download the Recipe

Serves 2

GOLDEN POTATO DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, cream, 125ml of water, grated cheese, and grated garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 40-45 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, 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 and set aside to cool.
BE-LEAF IN SALAD
In a salad bowl, place the balsamic vinegar, 2 tbsp of olive oil, some lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 1 lemon wedges and ½ the parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining lemon-parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?

Potato - 400g
Fresh Cream - 125ml
Grated Italian-style Hard Cheese - 30ml
Garlic Cloves - 2
Sunflower Seeds - 20g
Willow Creek Cabernet Sauvignon Vinegar - 30ml
Lemon - 1
Salad Leaves - 40g
Cucumber - 100g
Rainbow Trout Fillets - 2
Fresh Parsley - 5g
Danish-style Feta - 80g

Download the Recipe

Serves 3

GOLDEN POTATO DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, cream, 170ml of water, grated cheese, and grated garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 45-50 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-LEAF IN SALAD
In a large salad bowl, place the balsamic vinegar, 3 tbsp of olive oil, some lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 2 lemon wedges and ½ the parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining lemon-parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?

Potato - 600g
Fresh Cream - 170ml
Grated Italian-style Hard Cheese - 45ml
Garlic Cloves - 3
Sunflower Seeds - 30g
Willow Creek Cabernet Sauvignon Vinegar - 45ml
Lemons - 2
Salad Leaves - 60g
Cucumber - 150g
Rainbow Trout Fillets - 3
Fresh Parsley - 8g
Danish-style Feta - 120g

Download the Recipe

Serves 4

GOLDEN POTATO DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, cream, 250ml of water, grated cheese, and grated garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 45-50 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-LEAF IN SALAD
In a large salad bowl, place the balsamic vinegar, 4 tbsp of olive oil, some lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 2 lemon wedges and ½ the parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining lemon-parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?