BRAISED PEAS AND LETTUCE WITH TARRAGON OCEAN TROUT
SERVES 4 PREP 10 MINUTES (PLUS 5 MINUTES STANDING) COOK 20 MINUTES
1 lemon 50g butter 300g kipfler potatoes, thickly sliced 1 leek, trimmed, thinly sliced 2 garlic cloves, crushed ½ cup dry white wine 1 cup chicken stock 2 cups frozen peas ½ iceberg lettuce, finely shredded 2 tablespoons roughly chopped fresh tarragon 4 x 150g boneless ocean trout fillets, skin on 2 teaspoons extra virgin olive oil
1 Using a zester, remove rind from lemon. Juice lemon. 2 Melt butter in a large frying pan over medium heat. Add potato. Cook, turning occasionally, for 2 to 3 minutes or until lightly browned. Add leek and garlic. Cook, stirring, for 2 minutes or until leek softens. Add wine. Bring to the boil. Cook for 2 minutes or until wine reduces by half. Add stock. Bring to the boil. Reduce heat to low. Cook for 5 minutes or until potato is tender. 3 Add peas and lettuce. Cook, stirring, for 2 minutes or until peas are just tender and lettuce wilts. Add zest, 1 tablespoon of the lemon juice and ½ the tarragon. Season with salt and pepper. 4 Meanwhile, heat a large frying pan over high heat. Season trout with salt and pepper. Drizzle with oil. Sprinkle with remaining tarragon. Cook, skin-side down, for 3 minutes. Turn. Cook for a further 2 to 3 minutes, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 3 minutes to rest. 5 Spoon pea mixture onto serving plates. Top with trout. Serve. NUTRITION: (per serve) 2144kj; 26.1g fat; 11g sat fat; 38.3g protein; 19.7g carbs; 11.8g fibre; 132mg chol; 638mg sodium.