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