Take the plunge with us and try this simple showstopper. Perfectly pan-seared trout is sided with a classic mash dotted with fresh chives, a radish & pecan side salad, and garnish of fresh chives & crunchy onion bits. After making this recipe, you won’t have to fish for compliments, Chef!
Rainbow Trout & Chivey Mash
Rainbow Trout & Chivey Mash
with a side salad & crispy onion bits
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Crispy Onion Bits
- Fish
- Fresh Chives
- Lemon
- Lemons
- NOMU Seafood Rub
- Pecan Nuts
- Potato
- Radish
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Butter (optional)
- Sugar/Sweetener/Honey
MAKE MASH MAGIC
Place the Potato chunks into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the Radish into thin rounds. Cut the lemon into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 1 Lemon wedge, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the Radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of Lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining Lemon wedges. Dive in!
MAKE MASH MAGIC
Place the Potato chunks into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the Radish into thin rounds. Cut the lemon into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 2 Lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the Radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of Lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining Lemon wedges. Dive in!
MAKE MASH MAGIC
Place the Potato chunks into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the Radish into thin rounds. Cut the Lemons into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 3 Lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the Radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of Lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining Lemon wedges. Dive in!
MAKE MASH MAGIC
Place the Potato chunks into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
CHOP-CHOP
Rinse the salad leaves and roughly shred. Slice the Radish into thin rounds. Cut the Lemons into wedges. Roughly chop the pecans.
YES, PECAN!
Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LETTUCE CELEBRATE
In a salad bowl, combine the juice of 4 Lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the Radish rounds, and the chopped pecans.
A SHOUT-OUT TO TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of Lemon juice.
DINNER IS SERVED!
Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining Lemon wedges. Dive in!
Frequently Asked Questions
What is the preparation time for Rainbow Trout & Chivey Mash?
The preparation time for Rainbow Trout & Chivey Mash with a side salad & crispy onion bits is between 20 and 30 minutes.
What is the total time required to make Rainbow Trout & Chivey Mash with a side salad & crispy onion bits?
The total time required to make Rainbow Trout & Chivey Mash with a side salad & crispy onion bits is between 25 and 35 minutes.
How many servings does Rainbow Trout & Chivey Mash provide?
4 servings
What are the main ingredients in Rainbow Trout & Chivey Mash?
Crispy Onion Bits, Fish, Fresh Chives, Lemon, Lemons, NOMU Seafood Rub, Pecan Nuts, Potato, Radish, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Rainbow Trout & Chivey Mash?
Calories: 476, Carbs: 48 grams, Fat: grams, Protein: 33.5 grams, Sugar: 4.6 grams, Salt: 510 grams
How do I prepare Rainbow Trout & Chivey Mash?
DINNER IS SERVED!: Plate up the seared trout and drizzle over any pan juices. Side with the chivey mash and the dressed salad. Garnish with the remaining chives and the crispy onion bits. Serve with any remaining lemon wedges. Dive in! CHOP-CHOP: Rinse the salad leaves and roughly shred. Slice the radish into thin rounds. Cut the lemon into wedges. Roughly chop the pecans. YES, PECAN!: Place the chopped pecans in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LETTUCE CELEBRATE: In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Just before serving, toss through the shredded leaves, the radish rounds, and the chopped pecans. MAKE MASH MAGIC: Place the potato chunks into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the chopped chives, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover. A SHOUT-OUT TO TROUT: Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds. In the final minute, baste with a knob of butter (optional) and a squeeze of lemon juice.
What should be prepared from my kitchen to make Rainbow Trout & Chivey Mash?
Crispy Onion Bits, Fish, Fresh Chives, Lemon, Lemons, NOMU Seafood Rub, Pecan Nuts, Potato, Radish, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
How many calories does Rainbow Trout & Chivey Mash have?
476 calories
How much fat content does Rainbow Trout & Chivey Mash have?
grams
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