This dish will sweep you off your feet with its goodness! Gorgeous trout fillet laid atop roast beetroot, baby potatoes, and bacon. Add a trickle of honey-mustard dressing and you’ve met the meal of your dreams. Don’t go bacon my heart!
Oh-So-Easy Rainbow Trout
Oh-So-Easy Rainbow Trout
with roast root veg, crispy bacon & honey-mustard dressing
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Potatoes
- Beetroot
- Fish
- Fresh Chives
- Honey
- NOMU One For All Rub
- Salad Leaves
- Streaky Bacon Slices
- Trout Fillet
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Coat in oil, half of the One For All Rub, and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway.
HONEY-MUSTARD DRESSING
Whisk together the honey, the wholegrain mustard, and 1 tbsp of olive oil. (If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining.) Gradually whisk in water in 5ml increments until drizzling consistency. Set aside for serving.
START BACON!
When the roast has about 10 minutes remaining, remove the tray from the oven and scatter over the chopped bacon. Return to the oven for the remaining cooking time. On completion, the bacon should be crunchy, and the beetroot and baby potatoes should be crispy on the outside and soft on the inside.
SEAR THE TROUT
Pat the trout dry with some paper towel. Coat the flesh in the remaining One For All Rub. Place a nonstick pan over 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.
THAT WAS OH-SO-EASY!
Make a bed of rinsed salad leaves and cover with the roast veggies and crispy bacon. Top with the rainbow trout and garnish with the fresh, chopped chives. Finally, drizzle the honey-mustard dressing over the lot! Excellent work, Chef.
Baby Potatoes - 200g
Beetroot - 150g
NOMU One For All Rub - 5ml
Honey - 5ml
Wholegrain Mustard - 15ml
Streaky Bacon Slices - 2
Trout Fillet - 1
Salad Leaves - 20g
Fresh Chives - 3g
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Coat in oil, half of the One For All Rub, and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway.
HONEY-MUSTARD DRESSING
Whisk together the honey, the wholegrain mustard, and 2 tbsp of olive oil. (If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining.) Gradually whisk in water in 5ml increments until drizzling consistency. Set aside for serving.
START BACON!
When the roast has about 10 minutes remaining, remove the tray from the oven and scatter over the chopped bacon. Return to the oven for the remaining cooking time. On completion, the bacon should be crunchy, and the beetroot and baby potatoes should be crispy on the outside and soft on the inside.
SEAR THE TROUT
Pat the trout dry with some paper towel. Coat the flesh in the remaining One For All Rub. Place a nonstick pan over 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.
THAT WAS OH-SO-EASY!
Make a bed of rinsed salad leaves and cover with the roast veggies and crispy bacon. Top with the rainbow trout and garnish with the fresh, chopped chives. Finally, drizzle the honey-mustard dressing over the lot! Excellent work, Chef.
Baby Potatoes - 400g
Beetroot - 300g
NOMU One For All Rub - 10ml
Honey - 10ml
Wholegrain Mustard - 30ml
Streaky Bacon Slices - 4
Trout Fillet - 2
Salad Leaves - 40g
Fresh Chives - 5g
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Coat in oil, half of the One For All Rub, and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway.
HONEY-MUSTARD DRESSING
Whisk together the honey, the wholegrain mustard, and 2 tbsp of olive oil. (If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining.) Gradually whisk in water in 5ml increments until drizzling consistency. Set aside for serving.
START BACON!
When the roast has about 10 minutes remaining, remove the tray from the oven and scatter over the chopped bacon. Return to the oven for the remaining cooking time. On completion, the bacon should be crunchy, and the beetroot and baby potatoes should be crispy on the outside and soft on the inside.
SEAR THE TROUT
Pat the trout dry with some paper towel. Coat the flesh in the remaining One For All Rub. Place a nonstick pan over 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.
THAT WAS OH-SO-EASY!
Make a bed of rinsed salad leaves and cover with the roast veggies and crispy bacon. Top with the rainbow trout and garnish with the fresh, chopped chives. Finally, drizzle the honey-mustard dressing over the lot! Excellent work, Chef.
Baby Potatoes - 400g
Beetroot - 300g
NOMU One For All Rub - 10ml
Honey - 10ml
Wholegrain Mustard - 30ml
Streaky Bacon Slices - 4
Trout Fillet - 2
Salad Leaves - 40g
Fresh Chives - 5g
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Coat in oil, half of the One For All Rub, and some seasoning. Roast in the hot oven for 35-40 minutes, shifting halfway.
HONEY-MUSTARD DRESSING
Whisk together the honey, the wholegrain mustard, and 3 tbsp of olive oil. (If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining.) Gradually whisk in water in 5ml increments until drizzling consistency. Set aside for serving.
START BACON!
When the roast has about 10 minutes remaining, remove the tray from the oven and scatter over the chopped bacon. Return to the oven for the remaining cooking time. On completion, the bacon should be crunchy, and the beetroot and baby potatoes should be crispy on the outside and soft on the inside.
SEAR THE TROUT
Pat the trout dry with some paper towel. Coat the flesh in the remaining One For All Rub. Place a large, nonstick pan over 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.
THAT WAS OH-SO-EASY!
Make a bed of rinsed salad leaves and cover with the roast veggies and crispy bacon. Top with the rainbow trout and garnish with the fresh, chopped chives. Finally, drizzle the honey-mustard dressing over the lot! Excellent work, Chef.
Baby Potatoes - 800g
Beetroot - 600g
NOMU One For All Rub - 20ml
Honey - 20ml
Wholegrain Mustard - 60ml
Streaky Bacon Slices - 8
Trout Fillet - 4
Salad Leaves - 80g
Fresh Chives - 8g
Woolies Products in this dish
