eCook Meal
Brown Butter Trout & Fondant Potatoes
with mixed nuts & a sun-dried tomato salad
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R99.55
for 4 servings · R24.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beef Stock needs 10 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 2% of packR1.10
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Rainbow Trout Fillets needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Mixed Nuts
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Beef, Beef Stock, Cake Flour, Cucumber, Fish, Lemon, Mixed Nuts, Parsley, Rainbow Trout Fillets, Salad Leaves, Tomato
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. 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). 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.
What should be prepared from my kitchen to make Brown Butter Trout & Fondant Potatoes?
Baby Potato, Beef, Beef Stock, Cake Flour, Cucumber, Fish, Lemon, Mixed Nuts, Parsley, Rainbow Trout Fillets, Salad Leaves, Tomato
How many calories does Brown Butter Trout & Fondant Potatoes have?
617 calories
How much fat content does Brown Butter Trout & Fondant Potatoes have?
grams