BRAISED PEAS AND LET­TUCE WITH TAR­RAGON OCEAN TROUT

Super Food Ideas - - WEEKNIGHT -

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.

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