There’s not a thing out of place on this plate. Succulent trout fillet is pan-fried to perfection, and adorned with a luscious apricot & soy basting. Served alongside creamy mashed potato and a crisp fennel, apple & celery salad featuring a mustard dressing.
Savanna’s Trout & Dill-Apricot Butter
Savanna’s Trout & Dill-Apricot Butter
with a fennel, apple & celery salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apricot & Soy Sauce
- Celery Stalk
- Celery Stalks
- Dijon Mustard
- Fish
- Fresh Dill
- Garlic Heads
- Lemons
- Potato
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Milk (optional)
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 30g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish/" title="View all our recipes with Fish at eCook">Fish, skin-side down, until crispy, 2-3 minutes. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried trout. Drizzle over the remaining marinade. Side with the dressed Apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato - 200g
Lemons - 1
Apricot & Soy Sauce - 15ml
Garlic Heads - 1
Fresh Dill - 1
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillet/" title="View all our recipes with Rainbow Trout Fillet at eCook">Rainbow Trout Fillet - 1
Dijon Mustard - 5ml
Salad Leaves - 20g
Celery Stalk - 1
Apple - 1
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 60g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish/" title="View all our recipes with Fish at eCook">Fish, skin-side down, until crispy, 2-3 minutes. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried trout. Drizzle over the remaining marinade. Side with the dressed Apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato - 400g
Lemons - 1
Apricot & Soy Sauce - 30ml
Garlic Heads - 1
Fresh Dill - 1
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillets/" title="View all our recipes with Rainbow Trout Fillets at eCook">Rainbow Trout Fillets - 2
Dijon Mustard - 10ml
Salad Leaves - 40g
Celery Stalks - 2
Apple - 1
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 90g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish/" title="View all our recipes with Fish at eCook">Fish, skin-side down, until crispy, 2-3 minutes. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried trout. Drizzle over the remaining marinade. Side with the dressed Apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato - 600g
Lemons - 1
Apricot & Soy Sauce - 45ml
Garlic Heads - 1
Fresh Dill - 1
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillets/" title="View all our recipes with Rainbow Trout Fillets at eCook">Rainbow Trout Fillets - 3
Dijon Mustard - 15ml
Salad Leaves - 60g
Celery Stalks - 3
Apple - 1
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 120g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY TROUT
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish/" title="View all our recipes with Fish at eCook">Fish, skin-side down, until crispy, 2-3 minutes. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the Apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the Potato mash and top with the pan-fried trout. Drizzle over the remaining marinade. Side with the dressed Apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!
Potato - 800g
Lemons - 1
Apricot & Soy Sauce - 60ml
Garlic Heads - 1
Fresh Dill - 1
Fish/" title="View all our recipes with Fish at eCook">Fish/rainbow-trout-fillets/" title="View all our recipes with Rainbow Trout Fillets at eCook">Rainbow Trout Fillets - 4
Dijon Mustard - 20ml
Salad Leaves - 80g
Celery Stalks - 4
Apple - 1
Frequently Asked Questions
What is the preparation time for Savanna’s Trout & Dill-Apricot Butter?
The preparation time for Savanna’s Trout & Dill-Apricot Butter with a fennel, apple & celery salad is between 25 and 45 minutes.
What is the total time required to make Savanna’s Trout & Dill-Apricot Butter with a fennel, apple & celery salad?
The total time required to make Savanna’s Trout & Dill-Apricot Butter with a fennel, apple & celery salad is between 40 and 60 minutes.
How many servings does Savanna’s Trout & Dill-Apricot Butter provide?
4 servings
What are the main ingredients in Savanna’s Trout & Dill-Apricot Butter?
Apple, Apricot & Soy Sauce, Celery Stalk, Celery Stalks, Dijon Mustard, Fish, Fresh Dill, Garlic Heads, Lemons, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Savanna’s Trout & Dill-Apricot Butter?
Calories: 493, Carbs: 76 grams, Fat: grams, Protein: 34.1 grams, Sugar: 24.4 grams, Salt: 395 grams
How do I prepare Savanna’s Trout & Dill-Apricot Butter?
GRAB THE PLATES: Dish up a heap of the potato mash and top with the pan-fried trout. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef! CRUNCHY SALAD: In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside. JUICY TROUT: Place a 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. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency. MAKE THE MARINADE: Melt 60g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside. POTATO MASH: Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Savanna’s Trout & Dill-Apricot Butter?
Apple, Apricot & Soy Sauce, Celery Stalk, Celery Stalks, Dijon Mustard, Fish, Fresh Dill, Garlic Heads, Lemons, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
How many calories does Savanna’s Trout & Dill-Apricot Butter have?
493 calories
How much fat content does Savanna’s Trout & Dill-Apricot Butter have?
grams
Woolies Products in this dish
