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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Oh-So-Easy Rainbow Trout?
The preparation time for Oh-So-Easy Rainbow Trout with roast root veg, crispy bacon & honey-mustard dressing is between 20 and 30 minutes.
What is the total time required to make Oh-So-Easy Rainbow Trout with roast root veg, crispy bacon & honey-mustard dressing?
The total time required to make Oh-So-Easy Rainbow Trout with roast root veg, crispy bacon & honey-mustard dressing is between 40 and 50 minutes.
How many servings does Oh-So-Easy Rainbow Trout provide?
4 servings
What are the main ingredients in Oh-So-Easy Rainbow Trout?
Baby Potatoes, Beetroot, Fish, Fresh Chives, Honey, NOMU One For All Rub, Salad Leaves, Streaky Bacon Slices, Trout Fillet, Wholegrain Mustard
What is the nutritional information of Oh-So-Easy Rainbow Trout?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Oh-So-Easy Rainbow Trout?
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.
What should be prepared from my kitchen to make Oh-So-Easy Rainbow Trout?
Baby Potatoes, Beetroot, Fish, Fresh Chives, Honey, NOMU One For All Rub, Salad Leaves, Streaky Bacon Slices, Trout Fillet, Wholegrain Mustard
How many calories does Oh-So-Easy Rainbow Trout have?
calories
How much fat content does Oh-So-Easy Rainbow Trout have?
grams
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