Dairy-free, gluten-conscious, carb-conscious indulgence… Tender trout lies on a bed of cosy roast veg, flavoured with a NOMU rub. Served alongside is a leafy pea and chive salad. And it’s all splashed with tangy mustard dressing – divine!
Rainbow Trout & Caramelised Veg
Rainbow Trout & Caramelised Veg
with roast beetroot and butternut, chives & honey-mustard dressing
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Butternut
- Fish
- Fresh Chives
- Green Leaves
- NOMU One For All Rub
- Peas
- Pumpkin Seeds
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Tangy Mustard Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the Butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 1 tsp of olive oil until emulsified. Submerge the Peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When 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 through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!
COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the Butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 2 tsp of olive oil until emulsified. Submerge the Peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When 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 through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!
COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the Butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 3 tsp of olive oil until emulsified. Submerge the Peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a large salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When 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 through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!
COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the Butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 4 tsp of olive oil until emulsified. Submerge the Peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a large salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When 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 through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!
Frequently Asked Questions
What is the preparation time for Rainbow Trout & Caramelised Veg?
The preparation time for Rainbow Trout & Caramelised Veg with roast beetroot and butternut, chives & honey-mustard dressing is between 20 and 35 minutes.
What is the total time required to make Rainbow Trout & Caramelised Veg with roast beetroot and butternut, chives & honey-mustard dressing?
The total time required to make Rainbow Trout & Caramelised Veg with roast beetroot and butternut, chives & honey-mustard dressing is between 40 and 60 minutes.
How many servings does Rainbow Trout & Caramelised Veg provide?
4 servings
What are the main ingredients in Rainbow Trout & Caramelised Veg?
Beetroot, Butternut, Fish, Fresh Chives, Green Leaves, NOMU One For All Rub, Peas, Pumpkin Seeds, Rainbow Trout Fillet, Rainbow Trout Fillets, Tangy Mustard Dressing
What is the nutritional information of Rainbow Trout & Caramelised Veg?
Calories: 552, Carbs: 59 grams, Fat: grams, Protein: 38.8 grams, Sugar: 17.6 grams, Salt: 461 grams
How do I prepare Rainbow Trout & Caramelised Veg?
WARM & TOASTY: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. COMFORTING WINTER VEG: Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ASSEMBLE YOUR SALAD: When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 2 tsp of olive oil until emulsified. Submerge the peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving. MELT-IN-YOUR-MOUTH TROUT: Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When 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 through to your preference. Remove from the pan on completion. HOW EASY WAS THAT?: Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!
What should be prepared from my kitchen to make Rainbow Trout & Caramelised Veg?
Beetroot, Butternut, Fish, Fresh Chives, Green Leaves, NOMU One For All Rub, Peas, Pumpkin Seeds, Rainbow Trout Fillet, Rainbow Trout Fillets, Tangy Mustard Dressing
How many calories does Rainbow Trout & Caramelised Veg have?
552 calories
How much fat content does Rainbow Trout & Caramelised Veg have?
grams
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