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
Délicieux Trout & Dauphinoise
with a lemon-parsley butter & sunflower seeds
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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?
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?
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?
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?
Frequently Asked Questions
What is the preparation time for Délicieux Trout & Dauphinoise?
The preparation time for Délicieux Trout & Dauphinoise with a lemon-parsley butter & sunflower seeds is between 25 and 40 minutes.
What is the total time required to make Délicieux Trout & Dauphinoise with a lemon-parsley butter & sunflower seeds?
The total time required to make Délicieux Trout & Dauphinoise with a lemon-parsley butter & sunflower seeds is between 45 and 60 minutes.
How many servings does Délicieux Trout & Dauphinoise provide?
4 servings
What are the main ingredients in Délicieux Trout & Dauphinoise?
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
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?
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
How many calories does Délicieux Trout & Dauphinoise have?
880 calories
How much fat content does Délicieux Trout & Dauphinoise have?
grams
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