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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Brown Butter Trout & Fondant Potatoes?
The preparation time for Brown Butter Trout & Fondant Potatoes with mixed nuts & a sun-dried tomato salad is between 20 and 40 minutes.
What is the total time required to make Brown Butter Trout & Fondant Potatoes with mixed nuts & a sun-dried tomato salad?
The total time required to make Brown Butter Trout & Fondant Potatoes with mixed nuts & a sun-dried tomato salad is between 40 and 60 minutes.
How many servings does Brown Butter Trout & Fondant Potatoes provide?
4 servings
What are the main ingredients in Brown Butter Trout & Fondant Potatoes?
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
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: 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. 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. 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).
What should be prepared from my kitchen to make Brown Butter Trout & Fondant Potatoes?
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
How many calories does Brown Butter Trout & Fondant Potatoes have?
617 calories
How much fat content does Brown Butter Trout & Fondant Potatoes have?
grams
Woolies Products in this dish
