Braised peas and lettuce with tarragon ocean trout

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Braised peas and lettuce with tarragon ocean trout

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Elevate lovely lettuce leaves from standard salads and bring them to life with this delicious dish.

Featured in
Gourmet Recipes, Main recipes

Ingredients

  • 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

Method

  • Step 1
    Use 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 2
    Melt 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 3
    Meanwhile, 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 4
    Spoon the pea and lettuce mixture among serving bowls. Top with trout and serve immediately.

  • Low carb
  • Low sugar

Nutrition

  • 2331 kj

    Energy

  • 30g

    Fat Total

  • 12g

    Saturated Fat

  • 8g

    Fibre

  • 47g

    Protein

  • 146mg

    Cholesterol

  • 502.49mg

    Sodium

  • 5g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Chris Chen
  • Publication: Notebook:

Source: taste.com.au

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