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.
Trout & Apricot Butter
Trout & Apricot Butter
with a fennel, apple & celery salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Apricot & Soy Sauce
- Celery Stalk
- Celery Stalks
- Dijon Mustard
- Fish
- Fresh Dill
- Garlic Clove
- Lemon
- 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, 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 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, 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 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, 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 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, 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!
Frequently Asked Questions
What is the preparation time for Trout & Apricot Butter?
The preparation time for Trout & Apricot Butter with a fennel, apple & celery salad is between 25 and 45 minutes.
What is the total time required to make Trout & Apricot Butter with a fennel, apple & celery salad?
The total time required to make Trout & Apricot Butter with a fennel, apple & celery salad is between 40 and 60 minutes.
How many servings does Trout & Apricot Butter provide?
4 servings
What are the main ingredients in Trout & Apricot Butter?
Apple, Apples, Apricot & Soy Sauce, Celery Stalk, Celery Stalks, Dijon Mustard, Fish, Fresh Dill, Garlic Clove, Lemon, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Trout & Apricot Butter?
Calories: 581, Carbs: 84 grams, Fat: grams, Protein: 40.6 grams, Sugar: 29.2 grams, Salt: 343 grams
How do I prepare Trout & Apricot Butter?
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. 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. 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!
What should be prepared from my kitchen to make Trout & Apricot Butter?
Apple, Apples, Apricot & Soy Sauce, Celery Stalk, Celery Stalks, Dijon Mustard, Fish, Fresh Dill, Garlic Clove, Lemon, Potato, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
How many calories does Trout & Apricot Butter have?
581 calories
How much fat content does Trout & Apricot Butter have?
grams
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