After this recipe, dinner guests will call you the King or Queen of Sauces, Chef! An intensely flavourful white wine, vinegar, leek & butter sauce is poured over a pan-seared rainbow trout fillet, butter-covered baby potatoes dotted with chives, and a medley of pan-fried veggies. Make it a memorable evening with your best dinnerware, a fancy candle and a glass of the recommended wine pairing.
Doos Crispy Trout & White Wine Sauce
Doos Crispy Trout & White Wine Sauce
with baby carrots & leeks
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
BABY POTS
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the heat with a knob of butter and chives. Cook until the butter has fully melted, 1-2 minutes, gently moving the pot around so the potatoes become evenly coated.
CARROT & Leeks
Thoroughly rinse the Leeks. Finely slice a ¼ of the leeks and roughly slice the rest. Place a pan over medium heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 8-10 minutes (shifting occasionally). At the halfway mark, mix in the roughly sliced leeks and a knob of butter (optional). Add 2 [4]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 5-8 minutes. Remove from the pan and season.
SAUCE
Return the pan to medium heat with the finely sliced Leeks and wine & vinegar. Simmer until almost reduced, 2-4 minutes. Remove from the heat and whisk in 20g [40g]|#7DA0D7 of butter. Add seasoning and cover to keep warm.
TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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.
DINNER IS READY
Dish up the potatoes, side with carrots and Leeks. Serve the trout on the side and drizzle the sauce over the trout. Cheers, Chef!
Baby Potatoes - 200g
Fresh Chives - 3g
Leeks - 100g
Baby Carrots - 120g
Wine & Vinegar - 50ml
Rainbow Trout Fillet/s - 1
BABY POTS
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the heat with a knob of butter and chives. Cook until the butter has fully melted, 1-2 minutes, gently moving the pot around so the potatoes become evenly coated.
CARROT & Leeks
Thoroughly rinse the Leeks. Finely slice a ¼ of the leeks and roughly slice the rest. Place a pan over medium heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 8-10 minutes (shifting occasionally). At the halfway mark, mix in the roughly sliced leeks and a knob of butter (optional). Add 2 [4]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 5-8 minutes. Remove from the pan and season.
SAUCE
Return the pan to medium heat with the finely sliced Leeks and wine & vinegar. Simmer until almost reduced, 2-4 minutes. Remove from the heat and whisk in 20g [40g]|#7DA0D7 of butter. Add seasoning and cover to keep warm.
TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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.
DINNER IS READY
Dish up the potatoes, side with carrots and Leeks. Serve the trout on the side and drizzle the sauce over the trout. Cheers, Chef!
Baby Potatoes - 400g
Fresh Chives - 5g
Leeks - 200g
Baby Carrots - 240g
Wine & Vinegar - 100ml
Rainbow Trout Fillet/s - 2
BABY POTS
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the heat with a knob of butter and chives. Cook until the butter has fully melted, 2-3 minutes, gently moving the pot around so the potatoes become evenly coated.
CARROT & Leeks
Thoroughly rinse the Leeks. Finely slice a ¼ of the leeks and roughly slice the rest. Place a pan over medium heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 12-15 minutes (shifting occasionally). At the halfway mark, mix in the roughly sliced leeks and a knob of butter (optional). Add 6 [8]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 10-12 minutes. Remove from the pan and season.
SAUCE
Return the pan to medium heat with the finely sliced Leeks and wine & vinegar. Simmer until almost reduced, 5-6 minutes. Remove from the heat and whisk in 60g [80g]|#7DA0D7 of butter. Add seasoning and cover to keep warm.
TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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.
DINNER IS READY
Dish up the potatoes, side with carrots and Leeks. Serve the trout on the side and drizzle the sauce over the trout. Cheers, Chef!
Baby Potatoes - 600g
Fresh Chives - 8g
Leeks - 300g
Baby Carrots - 360g
Wine & Vinegar - 150ml
Rainbow Trout Fillet/s - 3
BABY POTS
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the heat with a knob of butter and chives. Cook until the butter has fully melted, 2-3 minutes, gently moving the pot around so the potatoes become evenly coated.
CARROT & Leeks
Thoroughly rinse the Leeks. Finely slice a ¼ of the leeks and roughly slice the rest. Place a pan over medium heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 12-15 minutes (shifting occasionally). At the halfway mark, mix in the roughly sliced leeks and a knob of butter (optional). Add 6 [8]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 10-12 minutes. Remove from the pan and season.
SAUCE
Return the pan to medium heat with the finely sliced Leeks and wine & vinegar. Simmer until almost reduced, 5-6 minutes. Remove from the heat and whisk in 60g [80g]|#7DA0D7 of butter. Add seasoning and cover to keep warm.
TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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.
DINNER IS READY
Dish up the potatoes, side with carrots and Leeks. Serve the trout on the side and drizzle the sauce over the trout. Cheers, Chef!
Baby Potatoes - 800g
Fresh Chives - 10g
Leeks - 400g
Baby Carrots - 480g
Wine & Vinegar - 200ml
Rainbow Trout Fillet/s - 4
Frequently Asked Questions
What is the preparation time for Doos Crispy Trout & White Wine Sauce?
The preparation time for Doos Crispy Trout & White Wine Sauce with baby carrots & leeks is between 20 and 40 minutes.
What is the total time required to make Doos Crispy Trout & White Wine Sauce with baby carrots & leeks?
The total time required to make Doos Crispy Trout & White Wine Sauce with baby carrots & leeks is between 35 and 55 minutes.
How many servings does Doos Crispy Trout & White Wine Sauce provide?
4 servings
What are the main ingredients in Doos Crispy Trout & White Wine Sauce?
Baby Carrots, Baby Potatoes, Fresh Chives, Leeks, Rainbow Trout Fillet/s, Wine & Vinegar
What is the nutritional information of Doos Crispy Trout & White Wine Sauce?
Calories: 466.5, Carbs: 59.1 grams, Fat: grams, Protein: 32.5 grams, Sugar: 13.8 grams, Salt: 171.8 grams
How do I prepare Doos Crispy Trout & White Wine Sauce?
CARROT & LEEKS: Thoroughly rinse the leeks. Finely slice a ¼ of the leeks and roughly slice the rest. Place a pan over medium heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 8-10 minutes (shifting occasionally). At the halfway mark, mix in the roughly sliced leeks and a knob of butter (optional). Add 2 [4]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 5-8 minutes. Remove from the pan and season. DINNER IS READY: Dish up the potatoes, side with carrots and leeks. Serve the trout on the side and drizzle the sauce over the trout. Cheers, Chef! TROUT: Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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. SAUCE: Return the pan to medium heat with the finely sliced leeks and wine & vinegar. Simmer until almost reduced, 2-4 minutes. Remove from the heat and whisk in 20g [40g]|#7DA0D7 of butter. Add seasoning and cover to keep warm. BABY POTS: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the heat with a knob of butter and chives. Cook until the butter has fully melted, 1-2 minutes, gently moving the pot around so the potatoes become evenly coated.
What should be prepared from my kitchen to make Doos Crispy Trout & White Wine Sauce?
Baby Carrots, Baby Potatoes, Fresh Chives, Leeks, Rainbow Trout Fillet/s, Wine & Vinegar
How many calories does Doos Crispy Trout & White Wine Sauce have?
466.5 calories
How much fat content does Doos Crispy Trout & White Wine Sauce have?
grams
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