- 1 lemon
- 50g butter
- 300g kipfler potatoes, thickly sliced
- 1 leek, white part only, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup (125ml) dry white wine
- 1 cup (250ml) Massel chicken style liquid stock
- 2 cups (300g) fresh peas or frozen peas
- 1/2 iceberg lettuce, finely shredded
- 2 tablespoons coarsely chopped tarragon
- 4 (about 800g) ocean trout fillets
- 2 teaspoons olive oil
- Step 1Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon.
- Step 2Melt the butter in a large frying pan over medium heat. Add the potato and cook, turning occasionally, for 2-3 minutes or until lightly brown. Add the leek and garlic and cook, stirring, for 2 minutes or until leek softens. Add the wine and bring to the boil. Cook for 2 minutes or until wine reduces by half. Add the chicken stock and bring to the boil. Reduce heat to low and cook for 5 minutes or until potato is tender. Add the peas and lettuce and cook, stirring, for 2 minutes or until peas are tender and the lettuce wilts. Add the lemon zest, 1 tablespoon of the lemon juice and half the tarragon. Taste and season with salt and pepper.
- Step 3Meanwhile, heat a large frying pan over high heat. Season the trout with salt and pepper and drizzle with a little oil. Sprinkle with remaining tarragon. Cook for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and transfer to a plate. Cover with foil and set aside for 3 minutes to rest.
- Step 4Spoon the pea and lettuce mixture among serving bowls. Top with trout and serve immediately.
- Low carb
- Low sugar
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook: