What are the main ingredients in Neil Ellis’s Miso-glazed Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Neil Ellis’s Miso-glazed Trout?

Calories: 426, Carbs: 32 grams, Fat: grams, Protein: 35.1 grams, Sugar: 12.7 grams, Salt: 706 grams

How do I prepare Neil Ellis’s Miso-glazed Trout?

MISO HUNGRY!: Serve up the roasted beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in! ALMOST THERE: Before serving, drain the vinegar from the cabbage and toss with ½ the toasted nuts. TASTY TROUT: Place a clean 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. MISO BUTTER: Boil the kettle. Return the pan to medium heat. When hot, melt 20g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside. GOLDEN PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PICKLED VEG: In a salad bowl, combine the vinegar and 10ml of sweetener (to taste). Toss through the sliced cabbage, the grated carrot, and seasoning. Set aside to pickle. CAN’T BEET THIS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Neil Ellis’s Miso-glazed Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Neil Ellis’s Miso-glazed Trout

If you want the ultimate reference point for umami, miso is it, Chef! This Japanese fermented soybean paste brings that savoury-sweet funkiness that makes a dish irresistible. Combined with butter to drizzle over crispy-skin trout, sided with roasted beetroot, and a pickled carrot, cabbage & toasted peanuts slaw, it will be impossible to stop eating.

Neil Ellis’s Miso-glazed Trout

with roasted beetroot & a nutty slaw

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Cabbage
Carrot
Fish
Miso Paste
Peanuts
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 5ml of sweetener (to taste). Toss through the sliced cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 10g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 15ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean 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.
ALMOST THERE
Before serving, drain the vinegar from the cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!

Beetroot - 200g
Rice Wine Vinegar - 30ml
Cabbage - 100g
Carrot - 120g
Peanuts - 10g
Miso Paste - 10ml
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 10ml of sweetener (to taste). Toss through the sliced cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 20g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean 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.
ALMOST THERE
Before serving, drain the vinegar from the cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!

Beetroot - 400g
Rice Wine Vinegar - 60ml
Cabbage - 200g
Carrot - 120g
Peanuts - 20g
Miso Paste - 20ml
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 15ml of sweetener (to taste). Toss through the sliced cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 30g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 45ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean 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.
ALMOST THERE
Before serving, drain the vinegar from the cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!

Beetroot - 600g
Rice Wine Vinegar - 90ml
Cabbage - 300g
Carrot - 240g
Peanuts - 30g
Miso Paste - 30ml
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 20ml of sweetener (to taste). Toss through the sliced cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 40g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 60ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean 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.
ALMOST THERE
Before serving, drain the vinegar from the cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!