What are the main ingredients in Brown Butter Trout & Fondant Potatoes?

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

What is the nutritional information of Brown Butter Trout & Fondant Potatoes?

Calories: 617, Carbs: 71 grams, Fat: grams, Protein: 38.4 grams, Sugar: 16 grams, Salt: 221 grams

How do I prepare Brown Butter Trout & Fondant Potatoes?

SEAFOOD SENSATION: Plate up the delicious fondant potatoes and pour over the mixed nut sauce. Side with the crispy trout and the sun-dried tomato salad. Garnish it all with the remaining parsley. CRISPY FRIED FISH: Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout in the flour, gently pressing to ensure it sticks. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. SUN-DRIED TOMATO SALAD: To a salad bowl, toss together the shredded salad leaves, the chopped sun-dried tomatoes, the cucumber half-moons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside. BROWN BUTTER SAUCE: Roughly chop the mixed nuts. Place the pan over medium heat with 40g of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the chopped nuts and toast until golden brown, 2-4 minutes (shifting occasionally). Remove the pan from the heat and quickly mix in the juice from 4 lemon wedges (to taste), the lemon zest (to taste), ½ the chopped parsley, and seasoning. Cover and set aside. FONDANT POTATOES: Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 200ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the potato pieces, cut side down, until the base is golden, 5 minutes. Flip and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).

What should be prepared from my kitchen to make Brown Butter Trout & Fondant Potatoes?

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

Brown Butter Trout & Fondant Potatoes

Name: Brown Butter Trout & Fondant Potatoes
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

It’s guaranteed! After tasting these fondant potatoes, you will be the dish’s no. 1 fan, Chef. Oven-baked potatoes soaked in beef stock are doused in an almond & cashew nut brown butter sauce, dotted with fresh parsley. This perfectly complements the crispy-skin rainbow trout fillet and sun-dried tomato & greens salad.

Brown Butter Trout & Fondant Potatoes

with mixed nuts & a sun-dried tomato salad

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Ingredients:

Baby Potatoes
Beef
Beef Stock
Cake Flour
Cucumber
Fish
Fresh Parsley
Lemon
Lemons
Mixed Nuts
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Sun-Dried Tomatoes

From your kitchen:

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

Photo of Brown Butter Trout & Fondant Potatoes

Serves 1

FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 100ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the potato pieces, cut side down, until the base is golden, 5 minutes. Flip and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
BROWN BUTTER SAUCE
Roughly chop the mixed nuts. Place the pan over medium heat with 20g of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the chopped nuts and toast until golden brown, 2-4 minutes (shifting occasionally). Remove the pan from the heat and quickly mix in the juice from 2 lemon wedges (to taste), the lemon zest (to taste), ½ the chopped parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
To a salad bowl, toss together the shredded salad leaves, the chopped sun-dried tomatoes, the cucumber half-moons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
CRISPY FRIED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout in the flour, gently pressing to ensure it sticks. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SEAFOOD SENSATION
Plate up the delicious fondant potatoes and pour over the mixed nut sauce. Side with the crispy trout and the sun-dried tomato salad. Garnish it all with the remaining parsley.

Baby Potatoes - 200g
Beef Stock - 2,5ml
Mixed Nuts - 20g
Lemon - 1
Fresh Parsley - 3g
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Cucumber - 50g
Rainbow Trout Fillet - 1
Cake Flour - 20ml

Download the Recipe

Serves 2

FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 200ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the potato pieces, cut side down, until the base is golden, 5 minutes. Flip and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
BROWN BUTTER SAUCE
Roughly chop the mixed nuts. Place the pan over medium heat with 40g of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the chopped nuts and toast until golden brown, 2-4 minutes (shifting occasionally). Remove the pan from the heat and quickly mix in the juice from 4 lemon wedges (to taste), the lemon zest (to taste), ½ the chopped parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
To a salad bowl, toss together the shredded salad leaves, the chopped sun-dried tomatoes, the cucumber half-moons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
CRISPY FRIED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout in the flour, gently pressing to ensure it sticks. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SEAFOOD SENSATION
Plate up the delicious fondant potatoes and pour over the mixed nut sauce. Side with the crispy trout and the sun-dried tomato salad. Garnish it all with the remaining parsley.

Baby Potatoes - 400g
Beef Stock - 5ml
Mixed Nuts - 40g
Lemon - 1
Fresh Parsley - 5g
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Cucumber - 100g
Rainbow Trout Fillets - 2
Cake Flour - 40ml

Download the Recipe

Serves 3

FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 300ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the potato pieces, cut side down, until the base is golden, 5 minutes. Flip and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
BROWN BUTTER SAUCE
Roughly chop the mixed nuts. Place the pan over medium heat with 60g of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the chopped nuts and toast until golden brown, 2-4 minutes (shifting occasionally). Remove the pan from the heat and quickly mix in the juice from 6 lemon wedges (to taste), the lemon zest (to taste), t ½ the chopped parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
To a salad bowl, toss together the shredded salad leaves, the chopped sun-dried tomatoes, the cucumber half-moons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
CRISPY FRIED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout in the flour, gently pressing to ensure it sticks. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SEAFOOD SENSATION
Plate up the delicious fondant potatoes and pour over the mixed nut sauce. Side with the crispy trout and the sun-dried tomato salad. Garnish it all with the remaining parsley.

Baby Potatoes - 600g
Beef Stock - 7,5ml
Mixed Nuts - 60g
Lemons - 2
Fresh Parsley - 8g
Salad Leaves - 60g
Sun-dried Tomatoes - 60ml
Cucumber - 150g
Rainbow Trout Fillets - 3
Cake Flour - 60ml

Download the Recipe

Serves 4

FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 400ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the potato pieces, cut side down, until the base is golden, 5 minutes. Flip and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
BROWN BUTTER SAUCE
Roughly chop the mixed nuts. Place the pan over medium heat with 80g of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the chopped nuts and toast until golden brown, 2-4 minutes (shifting occasionally). Remove the pan from the heat and quickly mix in the juice from 8 lemon wedges (to taste), the lemon zest (to taste), ½ the chopped parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
To a salad bowl, toss together the shredded salad leaves, the chopped sun-dried tomatoes, the cucumber half-moons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
CRISPY FRIED FISH
Place a clean pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout in the flour, gently pressing to ensure it sticks. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SEAFOOD SENSATION
Plate up the delicious fondant potatoes and pour over the mixed nut sauce. Side with the crispy trout and the sun-dried tomato salad. Garnish it all with the remaining parsley.