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
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)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 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 [40g]|#7DA0D7 of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the 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 [4]|#7DA0D7 lemon wedges (to taste), the lemon zest (to taste), ½ the parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
In a salad bowl, toss together the salad leaves, the sun-dried tomatoes, the cucumber, 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.
Beef Stock - 2,5ml
Baby Potatoes - 200g
Mixed Nuts - 20g
Lemon - 1
Fresh Parsley - 3g
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Cucumber - 50g
Rainbow Trout Fillet - 1
Cake Flour - 20ml
FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 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 [40g]|#7DA0D7 of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the 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 [4]|#7DA0D7 lemon wedges (to taste), the lemon zest (to taste), ½ the parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
In a salad bowl, toss together the salad leaves, the sun-dried tomatoes, the cucumber, 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.
Beef Stock - 5ml
Baby Potatoes - 400g
Mixed Nuts - 40g
Lemon - 1
Fresh Parsley - 5g
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Cucumber - 100g
Rainbow Trout Fillets - 2
Cake Flour - 40ml
FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 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 [80g]|#7DA0D7 of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the 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 [8]|#7DA0D7 lemon wedges (to taste), the lemon zest (to taste), ½ the parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
In a salad bowl, toss together the salad leaves, the sun-dried tomatoes, the cucumber, 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.
Beef Stock - 7,5ml
Baby Potatoes - 600g
Mixed Nuts - 60g
Lemons - 2
Fresh Parsley - 8g
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Cucumber - 150g
Rainbow Trout Fillets - 3
Cake Flour - 60ml
FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 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 [80g]|#7DA0D7 of butter. Once melted, fry until brown, 30-60 seconds (shifting constantly). Add the 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 [8]|#7DA0D7 lemon wedges (to taste), the lemon zest (to taste), ½ the parsley, and seasoning. Cover and set aside.
SUN-DRIED TOMATO SALAD
In a salad bowl, toss together the salad leaves, the sun-dried tomatoes, the cucumber, 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.
Beef Stock - 10ml
Baby Potatoes - 800g
Mixed Nuts - 80g
Lemons - 2
Fresh Parsley - 10g
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Cucumber - 200g
Rainbow Trout Fillets - 4
Cake Flour - 80ml
Woolies Products in this dish
