eCook Meal
Délicieux Trout & Dauphinoise
with a lemon-parsley butter & sunflower seeds
Indulge yourself in this super simple tasty dinner! Perfectly golden potato dauphinoise and trout are topped with a gorgeous lemon-parsley butter sauce. Accompanied by a fresh salad and a sprinkling of sunflower seeds. You’ll be whisked away to France in no time!
Serving guide
Choose your portion size.
GOLDEN Potato DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, Cream, 65ml of water, grated cheese, and grated Garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 35-40 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-LEAF IN SALAD
In a salad bowl, place the balsamic vinegar, 1 tbsp of olive oil, some Lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, Cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 1 Lemon wedges and ½ the Parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining Lemon-Parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?
GOLDEN Potato DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, Cream, 125ml of water, grated cheese, and grated Garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 40-45 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-LEAF IN SALAD
In a salad bowl, place the balsamic vinegar, 2 tbsp of olive oil, some Lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, Cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 1 Lemon wedges and ½ the Parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining Lemon-Parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?
GOLDEN Potato DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, Cream, 170ml of water, grated cheese, and grated Garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 45-50 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-LEAF IN SALAD
In a large salad bowl, place the balsamic vinegar, 3 tbsp of olive oil, some Lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, Cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 2 Lemon wedges and ½ the Parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining Lemon-Parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?
GOLDEN Potato DAUPHINOISE
Preheat the oven to 200°C. Place the sliced potatoes, Cream, 250ml of water, grated cheese, and grated Garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 45-50 minutes until cooked through and golden.
TOASTED SUNFLOWER SEEDS
When the potatoes reach the halfway mark, place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-LEAF IN SALAD
In a large salad bowl, place the balsamic vinegar, 4 tbsp of olive oil, some Lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, Cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving.
SOFISHTICATED TROUT
Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 2 Lemon wedges and ½ the Parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving.
EASY PEASY DINNER
Plate up the succulent trout and drizzle over any remaining Lemon-Parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it?
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R289.68
for 4 servings · R72.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
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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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Fresh Cream needs 250 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Willow Creek Cabernet Sauvignon Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Délicieux Trout & Dauphinoise?
The preparation time for Délicieux Trout & Dauphinoise with a lemon-parsley butter & sunflower seeds is between 25 and 40 minutes.
What is the total time required to make Délicieux Trout & Dauphinoise with a lemon-parsley butter & sunflower seeds?
The total time required to make Délicieux Trout & Dauphinoise with a lemon-parsley butter & sunflower seeds is between 45 and 60 minutes.
How many servings does Délicieux Trout & Dauphinoise provide?
4 servings
What are the main ingredients in Délicieux Trout & Dauphinoise?
Cream, Cucumber, Feta, Fish, Garlic, Grated Italian-style Hard Cheese, Lemon, Parsley, Potato, Rainbow Trout Fillets, Salad Leaves, Sunflower Seeds, Willow Creek Cabernet Sauvignon Vinegar
What is the nutritional information of Délicieux Trout & Dauphinoise?
Calories: 880, Carbs: 46 grams, Fat: grams, Protein: 44.7 grams, Sugar: 7.4 grams, Salt: 531 grams
How do I prepare Délicieux Trout & Dauphinoise?
SOFISHTICATED TROUT: Pat the trout dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 1-2 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Add a knob of butter, the juice of 1 lemon wedges and ½ the parsley. Baste the trout with the lemon-parsley butter until the butter is fully melted. Remove from the heat. Set aside for serving. BE-LEAF IN SALAD: In a salad bowl, place the balsamic vinegar, 2 tbsp of olive oil, some lemon zest to taste and some seasoning. Mix until emulsified and combined. Add in the rinsed salad leaves, cucumber half-moons and ½ the toasted sunflower seeds and toss until fully coated. Set aside for serving. EASY PEASY DINNER: Plate up the succulent trout and drizzle over any remaining lemon-parsley butter. Side with the crispy potato dauphinoise and a mound of the fresh salad. Crumble the drained feta on the salad and scatter over the remaining sunflower seeds and parsley and serve with a lemon wedge. Well that was easy, wasn’t it? GOLDEN POTATO DAUPHINOISE: Preheat the oven to 200°C. Place the sliced potatoes, cream, 125ml of water, grated cheese, and grated garlic in a bowl. Add some pepper, a pinch of salt (parmesan is salty so add salt sparingly!) and mix until the potatoes are fully coated. Lightly grease a roasting tray and place the sliced potatoes mixture in an even layer on the tray. Repeat this process until the potato slices are finished. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potatoes. Place in the hot oven and roast for 40-45 minutes until cooked through and golden. TOASTED SUNFLOWER SEEDS: When the potatoes reach the halfway mark, place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
What should be prepared from my kitchen to make Délicieux Trout & Dauphinoise?
Cream, Cucumber, Feta, Fish, Garlic, Grated Italian-style Hard Cheese, Lemon, Parsley, Potato, Rainbow Trout Fillets, Salad Leaves, Sunflower Seeds, Willow Creek Cabernet Sauvignon Vinegar
How many calories does Délicieux Trout & Dauphinoise have?
880 calories
How much fat content does Délicieux Trout & Dauphinoise have?
grams