Beautiful pan-fried rainbow trout fillet is accompanied by zesty crumbed butternut half-moons, fresh dressed green leaves and toasty seeds for crunch. Lashings of delicious green anchovy summer sauce will make you want to go back for seconds, thirds and fourths!
Flaky Trout & Summer Sauce
Flaky Trout & Summer Sauce
with roasted butternut & a green anchovy sauce
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Anchovies
- Butternut
- Fish
- Fresh Parsley
- Green Leaves
- Lemon
- Lemons
- NOMU Seafood Rub
- Panko Breadcrumbs
- Pumpkin Seeds
- Rainbow Trout Fillet
- Rainbow Trout Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
GOLDEN MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 30-35 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. In a small bowl, combine the breadcrumbs and some Lemon zest.
SUMMER SAUCE
Place the Anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 1 lemon wedge, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the Butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy Butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley.
GOLDEN MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 30-35 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. In a small bowl, combine the breadcrumbs and some Lemon zest.
SUMMER SAUCE
Place the Anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 2 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the Butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy Butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside.
GOLDEN MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 35-40 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. In a small bowl, combine the breadcrumbs and some Lemon zest.
SUMMER SAUCE
Place the Anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 3 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the Butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy Butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside.
GOLDEN MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 35-40 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. In a small bowl, combine the breadcrumbs and some Lemon zest.
SUMMER SAUCE
Place the Anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 4 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary.
CRUNCH & DRESS
When the Butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside.
TASTY TROUT
Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
SUMMER FLAVA!
Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy Butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside.
Frequently Asked Questions
What is the preparation time for Flaky Trout & Summer Sauce?
The preparation time for Flaky Trout & Summer Sauce with roasted butternut & a green anchovy sauce is between 15 and 30 minutes.
What is the total time required to make Flaky Trout & Summer Sauce with roasted butternut & a green anchovy sauce?
The total time required to make Flaky Trout & Summer Sauce with roasted butternut & a green anchovy sauce is between 40 and 60 minutes.
How many servings does Flaky Trout & Summer Sauce provide?
4 servings
What are the main ingredients in Flaky Trout & Summer Sauce?
Anchovies, Butternut, Fish, Fresh Parsley, Green Leaves, Lemon, Lemons, NOMU Seafood Rub, Panko Breadcrumbs, Pumpkin Seeds, Rainbow Trout Fillet, Rainbow Trout Fillets
What is the nutritional information of Flaky Trout & Summer Sauce?
Calories: 557, Carbs: 58 grams, Fat: grams, Protein: 41.2 grams, Sugar: 8.9 grams, Salt: 1204 grams
How do I prepare Flaky Trout & Summer Sauce?
GOLDEN MOONS: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, ½ the rub and season. Roast in the hot oven for 30-35 minutes. TOASTED SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. In a small bowl, combine the breadcrumbs and some lemon zest. SUMMER SAUCE: Place the anchovies, ¾ of the chopped parsley, a drizzle of olive oil, a splash of water, the juice of 2 lemon wedges, some zest and seasoning in a blender. Pulse until a smooth sauce forms. Add more water if necessary. CRUNCH & DRESS: When the butternut is halfway, remove from the oven and sprinkle over the zesty crumb. Toss to coat and return to the oven for the remaining time. On completion, the crumb should be golden and the butternut cooked through. Place the rinsed green leaves in a salad bowl. Toss with ½ the toasted seeds, a drizzle of oil and a squeeze of lemon juice. Season and set aside. SUMMER FLAVA!: Dish up the dressed leaves and lay over the succulent trout fillet. Side with the crispy butternut half-moons and drizzle with the beautiful summery sauce. Sprinkle over the remaining pumpkin seeds and parsley. Serve any remaining lemon wedges alongside. TASTY TROUT: Pat the trout dry with paper towel. Coat the flesh with the remaining rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
What should be prepared from my kitchen to make Flaky Trout & Summer Sauce?
Anchovies, Butternut, Fish, Fresh Parsley, Green Leaves, Lemon, Lemons, NOMU Seafood Rub, Panko Breadcrumbs, Pumpkin Seeds, Rainbow Trout Fillet, Rainbow Trout Fillets
How many calories does Flaky Trout & Summer Sauce have?
557 calories
How much fat content does Flaky Trout & Summer Sauce have?
grams
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