Packed with omegas, this trout dish will leave you totally ‘in the pink’. Here, your favourite fish is enhanced by Cajun spice and served with fresh leaves, creamy hummus, flaked almonds, and a tangy honey and sherry dressing.
Classy Cajun Rainbow Trout
Classy Cajun Rainbow Trout
with avo hummus, crispy baby potatoes & a sherry dressing
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado Hummus
- Baby Potatoes
- Chickpeas
- Fish
- Flaked Almonds
- Green Leaves
- NOMU Cajun Rub
- Rainbow Trout Fillet
- Sherry Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BITES OF CRISPINESS!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside.
NUTTY FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
AVO HUMMUS & SHERRY DRESSING
Loosen the avo hummus with 1 tsp of olive oil and 1 tsp of water. Mix until silky and set aside for serving. Combine the sherry dressing with 20ml of olive oil and set aside for serving.
YOU’RE HALFWAY!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crunchy and the baby potatoes should be soft on the inside and crispy on the outside.
SPICY CAJUN TROUT
When the roast has 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun Rub to taste. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF INDULGENCE…
Make a bed of rinsed green leaves and drizzle over the sherry dressing. Load up with roast baby potatoes and chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of avo hummus. Stunning, Chef!
Baby Potatoes - 200g
Chickpeas - 120g
Flaked Almonds - 10g
Avocado Hummus - 45ml
Sherry Dressing - 15ml
Rainbow Trout Fillet - 1
NOMU Cajun Rub - 10ml
Green Leaves - 20g
BITES OF CRISPINESS!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside.
NUTTY FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
AVO HUMMUS & SHERRY DRESSING
Loosen the avo hummus with 2 tsp of olive oil and 2 tsp of water. Mix until silky and set aside for serving. Combine the sherry dressing with 40ml of olive oil and set aside for serving.
YOU’RE HALFWAY!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crunchy and the baby potatoes should be soft on the inside and crispy on the outside.
SPICY CAJUN TROUT
When the roast has 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun Rub to taste. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF INDULGENCE…
Make a bed of rinsed green leaves and drizzle over the sherry dressing. Load up with roast baby potatoes and chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of avo hummus. Stunning, Chef!
Baby Potatoes - 400g
Chickpeas - 240g
Flaked Almonds - 20g
Avocado Hummus - 85ml
Sherry Dressing - 30ml
Rainbow Trout Fillet - 2
NOMU Cajun Rub - 20ml
Green Leaves - 40g
BITES OF CRISPINESS!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil and seasoning, and set aside.
NUTTY FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
AVO HUMMUS & SHERRY DRESSING
Loosen the avo hummus with 2 tsp of olive oil and 2 tsp of water. Mix until silky and set aside for serving. Combine the sherry dressing with 40ml of olive oil and set aside for serving.
YOU’RE HALFWAY!
When the potatoes reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crunchy and the baby potatoes should be soft on the inside and crispy on the outside.
SPICY CAJUN TROUT
When the roast has 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun Rub to taste. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF INDULGENCE…
Make a bed of rinsed green leaves and drizzle over the sherry dressing. Load up with roast baby potatoes and chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of avo hummus. Stunning, Chef!
Baby Potatoes - 400g
Chickpeas - 240g
Flaked Almonds - 20g
Avocado Hummus - 85ml
Sherry Dressing - 30ml
Rainbow Trout Fillet - 2
NOMU Cajun Rub - 20ml
Green Leaves - 40g
BITES OF CRISPINESS!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
NUTTY FLAKES
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
AVO HUMMUS & SHERRY DRESSING
Loosen the avo hummus with 1 tbsp of olive oil and 1 tbsp of water. Mix until silky and set aside for serving. Combine the sherry dressing with 80ml of olive oil and set aside for serving.
YOU’RE HALFWAY!
When the potatoes reach the halfway mark, give them a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crunchy and the baby potatoes should be soft on the inside and crispy on the outside.
SPICY CAJUN TROUT
When the roast has 5 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the trout dry with paper towel and coat in the Cajun Rub to taste. When the pan is hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for another 30-60 seconds or until cooked through to your preference.
THE MOMENT OF INDULGENCE…
Make a bed of rinsed green leaves and drizzle over the sherry dressing. Load up with roast baby potatoes and chickpeas. Top with the spiced trout, and finish off with flecks of toasted almond flakes and a dollop of avo hummus. Stunning, Chef!
Baby Potatoes - 800g
Chickpeas - 480g
Flaked Almonds - 40g
Avocado Hummus - 170ml
Sherry Dressing - 60ml
Rainbow Trout Fillet - 4
NOMU Cajun Rub - 40ml
Green Leaves - 80g
Woolies Products in this dish
