Perfectly pan-fried yellowtail paired with a creamy pea and mint purée and served with crispy roast potatoes and beetroot. Finished off with toasted almonds, crumbled feta, and fresh mint. Simple yet stunning!
Yellowtail & Pea Purée
Yellowtail & Pea Purée
with roasted baby potatoes & fresh mint
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Potatoes
- Beetroot
- Danish-style Feta
- Flaked Almonds
- Fresh Cream
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- NOMU Seafood Rub
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
- Paper Towel
- Butter
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes in a single layer on half of a roasting tray. On the other half of the tray, spread out the beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
PEA PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 1-2 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
EAT UP!
Smear the pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
Baby Potatoes - 200g
Beetroot - 200g
Flaked Almonds - 10g
Garlic Clove - 1
Peas - 50g
Fresh Cream - 50ml
Fresh Mint - 4g
Line-caught Yellowtail Fillet - 1
NOMU Seafood Rub - 5ml
Danish-style Feta - 25g
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
PEA PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 1-2 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
EAT UP!
Smear the pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
Baby Potatoes - 400g
Beetroot - 400g
Flaked Almonds - 20g
Garlic Cloves - 2
Peas - 100g
Fresh Cream - 100ml
Fresh Mint - 8g
Line-caught Yellowtail Fillets - 2
NOMU Seafood Rub - 10ml
Danish-style Feta - 50g
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
PEA PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 3-4 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 2-3 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. You might have to do this step in batches. Remove from the pan on completion.
EAT UP!
Smear the pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
Baby Potatoes - 600g
Beetroot - 600g
Flaked Almonds - 30g
Garlic Cloves - 3
Peas - 150g
Fresh Cream - 150ml
Fresh Mint - 12g
Line-caught Yellowtail Fillets - 3
NOMU Seafood Rub - 15ml
Danish-style Feta - 75g
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
PEA PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 3-4 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 2-3 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. You might have to do this step in batches. Remove from the pan on completion.
EAT UP!
Smear the pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
Baby Potatoes - 800g
Beetroot - 800g
Flaked Almonds - 40g
Garlic Cloves - 4
Peas - 200g
Fresh Cream - 200ml
Fresh Mint - 15g
Line-caught Yellowtail Fillets - 4
NOMU Seafood Rub - 20ml
Danish-style Feta - 100g
Woolies Products in this dish
