A warm and wholesome jumble of sticky, caramelised butternut, red quinoa, and peas. Topped with a fillet of perfectly flaky rainbow trout and finished off with a sprinkle of pecan nuts, fragrant basil, and lemon.
Trout & Honey-Glazed Butternut
Trout & Honey-Glazed Butternut
with peas, fresh basil & pecan nuts
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut Chunks
- Fish
- Fresh Basil
- Green Leaves
- Honey
- Lemon
- Lemons
- Peas
- Pecan Nuts
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Red Quinoa
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & Honey
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the Honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium 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.
Peas & LEAVES
When the quinoa is drained, add the Peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed Green Leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of Lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted Pecan Nuts. Garnish with a Lemon wedge and the remaining basil. Great work, Chef!
Butternut Chunks - 250g
Red Quinoa - 75ml
Vegetable Stock - 5ml
Pecan Nuts - 15g
Honey - 15ml
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
Peas - 50g
Green Leaves - 40g
Fresh Basil - 4g
Lemon - 1
CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & Honey
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the Honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium 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.
Peas & LEAVES
When the quinoa is drained, add the Peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed Green Leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of Lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted Pecan Nuts. Garnish with a Lemon wedge and the remaining basil. Great work, Chef!
Butternut Chunks - 500g
Red Quinoa - 150ml
Vegetable Stock - 10ml
Pecan Nuts - 30g
Honey - 30ml
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
Peas - 100g
Green Leaves - 80g
Fresh Basil - 8g
Lemon - 1
CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & Honey
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the Honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium 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.
Peas & LEAVES
When the quinoa is drained, add the Peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed Green Leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of Lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted Pecan Nuts. Garnish with a Lemon wedge and the remaining basil. Great work, Chef!
Butternut Chunks - 750g
Red Quinoa - 225ml
Vegetable Stock - 15ml
Pecan Nuts - 45g
Honey - 45ml
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
Peas - 150g
Green Leaves - 120g
Fresh Basil - 12g
Lemons - 2
CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & Honey
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the Honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium 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.
Peas & LEAVES
When the quinoa is drained, add the Peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed Green Leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of Lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted Pecan Nuts. Garnish with a Lemon wedge and the remaining basil. Great work, Chef!
Butternut Chunks - 1kg
Red Quinoa - 300ml
Vegetable Stock - 20ml
Pecan Nuts - 60g
Honey - 60ml
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
Peas - 200g
Green Leaves - 160g
Fresh Basil - 15g
Lemons - 2
Frequently Asked Questions
What is the preparation time for Trout & Honey-Glazed Butternut?
The preparation time for Trout & Honey-Glazed Butternut with peas, fresh basil & pecan nuts is between 25 and 40 minutes.
What is the total time required to make Trout & Honey-Glazed Butternut with peas, fresh basil & pecan nuts?
The total time required to make Trout & Honey-Glazed Butternut with peas, fresh basil & pecan nuts is between 35 and 50 minutes.
How many servings does Trout & Honey-Glazed Butternut provide?
4 servings
What are the main ingredients in Trout & Honey-Glazed Butternut?
Butternut Chunks, Fish, Fresh Basil, Green Leaves, Honey, Lemon, Lemons, Peas, Pecan Nuts, Rainbow Trout Fillet, Rainbow Trout Fillets, Red Quinoa, Vegetable Stock
What is the nutritional information of Trout & Honey-Glazed Butternut?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Trout & Honey-Glazed Butternut?
CARAMELISED BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. FLUFFY QUINOA: Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. NUTS & HONEY: Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the honey and return to the oven for the remaining time until cooked through and caramelised. NEVER POUT ABOUT TROUT: Pat the trout dry with paper towel and season. Return the pan on a medium 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. PEAS & LEAVES: When the quinoa is drained, add the peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed green leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of lemon juice, lemon zest and seasoning to taste. DINNER IS SERVED: Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted pecan nuts. Garnish with a lemon wedge and the remaining basil. Great work, Chef!
What should be prepared from my kitchen to make Trout & Honey-Glazed Butternut?
Butternut Chunks, Fish, Fresh Basil, Green Leaves, Honey, Lemon, Lemons, Peas, Pecan Nuts, Rainbow Trout Fillet, Rainbow Trout Fillets, Red Quinoa, Vegetable Stock
How many calories does Trout & Honey-Glazed Butternut have?
calories
How much fat content does Trout & Honey-Glazed Butternut have?
grams
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