Flaky trout fried in a flavourful Spice & All Things Nice Thai Red curry paste is sided with a fresh mint & tomato salad. Served alongside a dreamy creamy potato salad and topped with chives for a sharp kick!
Ten Out Of Ten Trout & Salad
Ten Out Of Ten Trout & Salad
with a creamy potato salad & fresh chives
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Dressing
- Fish
- Fresh Chives
- Fresh Mint
- Potato
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
- Spice & All Things Nice Thai Red Curry Paste
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TATERS GONNA TATE
Place the Potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the Dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a 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 to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced Tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the Potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
TATERS GONNA TATE
Place the Potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the Dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a 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 to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced Tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the Potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
TATERS GONNA TATE
Place the Potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the Dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a 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 to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced Tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the Potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
TATERS GONNA TATE
Place the Potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the Dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a 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 to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced Tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the Potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Ten Out Of Ten Trout & Salad?
The preparation time for Ten Out Of Ten Trout & Salad with a creamy potato salad & fresh chives is between 10 and 25 minutes.
What is the total time required to make Ten Out Of Ten Trout & Salad with a creamy potato salad & fresh chives?
The total time required to make Ten Out Of Ten Trout & Salad with a creamy potato salad & fresh chives is between 25 and 40 minutes.
How many servings does Ten Out Of Ten Trout & Salad provide?
4 servings
What are the main ingredients in Ten Out Of Ten Trout & Salad?
Dressing, Fish, Fresh Chives, Fresh Mint, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Spice & All Things Nice Thai Red Curry Paste, Tomato, Tomatoes
What is the nutritional information of Ten Out Of Ten Trout & Salad?
Calories: 527, Carbs: 57 grams, Fat: grams, Protein: 35 grams, Sugar: 7.4 grams, Salt: 402 grams
How do I prepare Ten Out Of Ten Trout & Salad?
TATERS GONNA TATE: Place the potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the dressing, ½ the chives, and seasoning. Toss until fully combined. TROUT IN A CURRY: When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a 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 to your preference. Remove from the pan on completion. TROUT TIME!: Pile up a generous helping of the potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef! PEACEFUL HERB-ITAT: In a salad bowl, combine the salad leaves, chopped mint, diced tomato, seasoning, and a drizzle of oil.
What should be prepared from my kitchen to make Ten Out Of Ten Trout & Salad?
Dressing, Fish, Fresh Chives, Fresh Mint, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Spice & All Things Nice Thai Red Curry Paste, Tomato, Tomatoes
How many calories does Ten Out Of Ten Trout & Salad have?
527 calories
How much fat content does Ten Out Of Ten Trout & Salad have?
grams
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