What are the main ingredients in Flaky Trout & Summer Sauce?

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

What is the nutritional information of Flaky Trout & Summer Sauce?

Calories: 557, Carbs: 58 grams, Fat: grams, Protein: 41.2 grams, Sugar: 8.9 grams, Salt: 1204 grams

How do I prepare Flaky Trout & Summer Sauce?

GOLDEN MOONS: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 30-35 minutes. TOASTED SEEDS: 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. In a small bowl, combine the breadcrumbs and some lemon zest. SUMMER SAUCE: Place the anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 2 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary. CRUNCH & DRESS: When the butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside. SUMMER FLAVA!: Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside. TASTY TROUT: Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. 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.

What should be prepared from my kitchen to make Flaky Trout & Summer Sauce?

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

Flaky Trout & Summer Sauce

Beautiful pan-fried rainbow trout fillet is accompanied by zesty crumbed butternut half-moons, fresh dressed green leaves and toasty seeds for crunch. Lashings of delicious green anchovy summer sauce will make you want to go back for seconds, thirds and fourths!

Flaky Trout & Summer Sauce

with roasted butternut & a green anchovy sauce

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Anchovies
Butternut
Fish
Fresh Parsley
Green Leaves
Lemon
Lemons
NOMU Seafood Rub
Panko Breadcrumbs
Pumpkin Seeds
Rainbow Trout Fillet
Rainbow Trout Fillets

From your kitchen:

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

Serves 1

GOLDEN MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 30-35 minutes.
TOASTED SEEDS
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. In a small bowl, combine the breadcrumbs and some lemon zest.
SUMMER SAUCE
Place the anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 1 lemon wedge, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. 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.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley.

Butternut - 250g
NOMU Seafood Rub - 10ml
Pumpkin Seeds - 15g
Panko Breadcrumbs - 50ml
Lemon - 1
Anchovies - 15g
Fresh Parsley - 15g
Green Leaves - 20g
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

GOLDEN MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 30-35 minutes.
TOASTED SEEDS
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. In a small bowl, combine the breadcrumbs and some lemon zest.
SUMMER SAUCE
Place the anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 2 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. 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.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside.

Butternut - 500g
NOMU Seafood Rub - 20ml
Pumpkin Seeds - 30g
Panko Breadcrumbs - 100ml
Lemon - 1
Anchovies - 30g
Fresh Parsley - 20g
Green Leaves - 40g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

GOLDEN MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 35-40 minutes.
TOASTED SEEDS
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. In a small bowl, combine the breadcrumbs and some lemon zest.
SUMMER SAUCE
Place the anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 3 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. 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.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside.

Butternut - 750g
NOMU Seafood Rub - 30ml
Pumpkin Seeds - 45g
Panko Breadcrumbs - 150ml
Lemons - 2
Anchovies - 45g
Fresh Parsley - 25g
Green Leaves - 60g
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

GOLDEN MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 35-40 minutes.
TOASTED SEEDS
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. In a small bowl, combine the breadcrumbs and some lemon zest.
SUMMER SAUCE
Place the anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 4 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. 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.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside.