Take a deep-dive into a delicious dinner that sounds straightforward but is layered with flavours & textures, Chef! You will see what we mean from the very first bite of pan-seared rainbow trout fillet, dotted with chopped pecan nuts. Served on a bed of fresh greens, tart apple slices, sweet cranberries & coated in a special honey-mustard dressing.
Serving guide
Choose your portion size.
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TROUT WITH A TWIST
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout with the chopped pecan pieces and the remaining NOMU rub. 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.
Apple SALAD
Place the salad leaves in a bowl, add the sliced Apple and cover with honey mustard dressing. Finish with the cranberries and toss together.
FRESH & FLAVOURFUL
Plate up the trout with the roast beetroot and side with the dressed salad. Enjoy, Chef.
Beetroot Chunks - 150g
NOMU Does Everything - 10ml
Rainbow Trout Fillet/s - 1
Pecan Nuts - 10g
Salad Leaves - 40g
Apple - 1
Honey Mustard Dressing - 30ml
Dried Cranberries - 10g
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TROUT WITH A TWIST
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout with the chopped pecan pieces and the remaining NOMU rub. 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.
Apple SALAD
Place the salad leaves in a bowl, add the sliced Apple and cover with honey mustard dressing. Finish with the cranberries and toss together.
FRESH & FLAVOURFUL
Plate up the trout with the roast beetroot and side with the dressed salad. Enjoy, Chef.
Beetroot Chunks - 300g
NOMU Does Everything - 20ml
Rainbow Trout Fillet/s - 2
Pecan Nuts - 20g
Salad Leaves - 80g
Apple - 1
Honey Mustard Dressing - 60ml
Dried Cranberries - 20g
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TROUT WITH A TWIST
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout with the chopped pecan pieces and the remaining NOMU rub. 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.
Apple SALAD
Place the salad leaves in a bowl, add the sliced Apple and cover with honey mustard dressing. Finish with the cranberries and toss together.
FRESH & FLAVOURFUL
Plate up the trout with the roast beetroot and side with the dressed salad. Enjoy, Chef.
Beetroot Chunks - 450g
NOMU Does Everything - 30ml
Rainbow Trout Fillets - 3
Pecan Nuts - 30g
Salad Leaves - 120g
Apples - 2
Honey Mustard Dressing - 90ml
Dried Cranberries - 30g
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TROUT WITH A TWIST
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout with the chopped pecan pieces and the remaining NOMU rub. 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.
Apple SALAD
Place the salad leaves in a bowl, add the sliced Apple and cover with honey mustard dressing. Finish with the cranberries and toss together.
FRESH & FLAVOURFUL
Plate up the trout with the roast beetroot and side with the dressed salad. Enjoy, Chef.
Beetroot Chunks - 600g
NOMU Does Everything - 40ml
Rainbow Trout Fillets - 4
Pecan Nuts - 40g
Salad Leaves - 160g
Apples - 2
Honey Mustard Dressing - 125ml
Dried Cranberries - 40g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R89.88
for 4 servings · R22.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Beetroot Chunks needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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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
Not in the Woolies basket — source these elsewhere:
- NOMU Does Everything
- Honey Mustard Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Doos’ Pecan Crusted Trout?
The preparation time for Doos’ Pecan Crusted Trout with roasted beetroot is between 20 and 40 minutes.
What is the total time required to make Doos’ Pecan Crusted Trout with roasted beetroot?
The total time required to make Doos’ Pecan Crusted Trout with roasted beetroot is between 35 and 55 minutes.
How many servings does Doos’ Pecan Crusted Trout provide?
4 servings
What are the main ingredients in Doos’ Pecan Crusted Trout?
Apple, Apples, Beetroot Chunks, Dried Cranberries, Fish, Honey-Mustard Dressing, Nomu Does Everything, Pecan Nuts, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Doos’ Pecan Crusted Trout?
Calories: 494, Carbs: 38 grams, Fat: grams, Protein: 30 grams, Sugar: 18.7 grams, Salt: 816 grams
How do I prepare Doos’ Pecan Crusted Trout?
FRESH & FLAVOURFUL: Plate up the trout with the roast beetroot and side with the dressed salad. Enjoy, Chef. APPLE SALAD: Place the salad leaves in a bowl, add the sliced apple and cover with honey mustard dressing. Finish with the cranberries and toss together. TROUT WITH A TWIST: Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat the trout with the chopped pecan pieces and the remaining NOMU rub. 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. UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Doos’ Pecan Crusted Trout?
Apple, Apples, Beetroot Chunks, Dried Cranberries, Fish, Honey-Mustard Dressing, Nomu Does Everything, Pecan Nuts, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves
How many calories does Doos’ Pecan Crusted Trout have?
494 calories
How much fat content does Doos’ Pecan Crusted Trout have?
grams