Roast Trout

Elena Duggan

Ingredients:

  • 2 x 1-1.5kg Rainbow Trout, scaled, cleaned
  • 3 Lemons, 2 sliced, 1 for presentation
  • 100g EVOO, plus extra for presentation
  • 1kg Potatoes (good for mashing, not too waxy), peeled, quartered
  • 500g Green peas, frozen plus additional 100g for presentation
  • 250g Broccoli, florets only
  • 150g Crème Fraiche
  • 50g Butter
  • White pepper, to taste
  • Murray River salt, to taste
  • ½ bunch Dill, leaves only, chopped, reserve half
  • ½ bunch Parsley, leave only, finely chopped

Optional

  • To decrease carbohydrates, replace regular potato with sweet potato and increase greens ratio.

Method:

  1. Preheat your fan forced oven to 180° Celsius.
  2. Place potatoes in a steamer over at least 2litres of water, bring to the boil and steam until cooked all the way through. Remove from heat and discard water, place potatoes into now empty pot.
  3. Whilst the potatoes are steaming, stuff the fish with lemon slices, drizzle with oil and season with pepper and salt. Wrap in foil and place in baking dish. Roast for 20-30 minutes or until just cooked through.
  4. Whilst the potatoes are steaming and the fish is roasting, bring a medium saucepan of water to the boil. Blanche the peas and broccoli separately until vibrant green and just softened, strain well. Set aside approx. 100g of the peas.
  5. In the cooked potato pot, place all remaining peas and broccoli, plus crème fraiche, herbs and butter. Mash to a rough consistency but so some colours of each are still visible. Season to taste.
  6. For the remaining peas, squeeze half remaining lemon over the top, set aside other half in wedges for presentation. Drizzle a small amount of oil over peas, season to taste, and toss through remaining dill.
  7. Very carefully peel back the skin of the trout and gently lift the flesh away from the bones, serve one fillet per person, is okay if it’s not a perfect fillet but try to keep it in decent size pieces.
  8. Place mash, then peas and then fish onto each plate, serve with lemon.

Notes

  1. If you’d prefer to fillet your fish first, you may, but this method makes pin-boning those tiny bones irrelevant.
  2. Salmon fillets can be substituted for trout if you’re more comfortable cooking those or they’re more readily available.

Health Notes:

  • Gluten free
  • Grain free
  • Low Fructose / Minimal sugar
  • Keto Friendly, optional
  • Pescatarian

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!