Irish Rainbow Trout with Sautéed VegetablesIrish Rainbow Trout with Sautéed Vegetables
Irish Rainbow Trout with Sautéed Vegetables
Irish Rainbow Trout with Sautéed Vegetables
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Recipe - Beacon Court
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Irish Rainbow Trout with Sautéed Vegetables
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 tbsp olive oil
500g rooster potatoes, peeled and cut into cubes
200g banana shallots, peeled and halved lengthwise
50ml chicken stock
200g cavolo nero or curly kale
4 x rainbow trout fillets
50g butter
1 lemon, cut into wedges
Sea salt
Freshly ground black pepper
Directions

INGREDIENTS

  • 2 tbsp olive oil
  • 500g rooster potatoes, peeled and cut into cubes
  • 200g banana shallots, peeled and halved lengthwise
  • 50ml chicken stock
  • 200g cavolo nero or curly kale
  • 4 x rainbow trout fillets
  • 50g butter
  • 1 lemon, cut into wedges
  • Sea salt
  • Freshly ground black pepper

 

METHOD

  1. Add the potatoes to a pot of cold, salted water and bring to the boil. Cook for 2 minutes, then drain.
  2. In a deep sided frying pan over a medium heat, add half the oil and half the butter. Once the butter is foaming add the potatoes and fry until slightly golden brown. Add the shallots and fry until golden.
  3. Turn up the heat and add the stock and allow it to bubble down until the potatoes and shallots are tender. Add the cavolo nero and sauté until just wilted. Season with salt and freshly ground black pepper.
  4. Meanwhile, place a non-stick frying pan over medium high heat and add the rest of the oil. Season the trout with salt and pepper and cook for 2 minutes. Flip and add in the rest of the butter and cook for another 2 minutes.
  5. Serve the rainbow trout with the sautéed vegetables and lemon wedges on the side.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp olive oil
Dunnes Stores Pure Olive Oil 500ml
Dunnes Stores Pure Olive Oil 500ml
€3.69€7.38/l
500g rooster potatoes, peeled and cut into cubes
Dunnes Stores Floury Irish Baby Rooster Potatoes 1kg
Dunnes Stores Floury Irish Baby Rooster Potatoes 1kg
€1.09€1.09/kg
200g banana shallots, peeled and halved lengthwise
Dunnes Stores Flavoursome Shallots 300g
Dunnes Stores Flavoursome Shallots 300g
€1.29€4.30/kg
50ml chicken stock
Knorr  Stock Pots Chicken 4x 28 g
Knorr Stock Pots Chicken 4x 28 g
€2.79€24.91/kg
200g cavolo nero or curly kale
Dunnes Stores Fresh Curly Kale 250g
Dunnes Stores Fresh Curly Kale 250g
€1.69€6.76/kg
4 x rainbow trout fillets
 Dunnes Stores Fishmonger Rainbow Trout Fillet 140g
Dunnes Stores Fishmonger Rainbow Trout Fillet 140g
€3.00€21.43/kg
50g butter
Dunnes Stores My Family Favourites Irish Creamery Butter 454g
Dunnes Stores My Family Favourites Irish Creamery Butter 454g
€2.99€6.59/kg
1 lemon, cut into wedges
Dunnes Stores Lemon
Dunnes Stores Lemon
€0.49
Sea salt
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Freshly ground black pepper
Dunnes Stores Black Pepper Ground 35g
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g

Recipe

INGREDIENTS

  • 2 tbsp olive oil
  • 500g rooster potatoes, peeled and cut into cubes
  • 200g banana shallots, peeled and halved lengthwise
  • 50ml chicken stock
  • 200g cavolo nero or curly kale
  • 4 x rainbow trout fillets
  • 50g butter
  • 1 lemon, cut into wedges
  • Sea salt
  • Freshly ground black pepper

 

METHOD

  1. Add the potatoes to a pot of cold, salted water and bring to the boil. Cook for 2 minutes, then drain.
  2. In a deep sided frying pan over a medium heat, add half the oil and half the butter. Once the butter is foaming add the potatoes and fry until slightly golden brown. Add the shallots and fry until golden.
  3. Turn up the heat and add the stock and allow it to bubble down until the potatoes and shallots are tender. Add the cavolo nero and sauté until just wilted. Season with salt and freshly ground black pepper.
  4. Meanwhile, place a non-stick frying pan over medium high heat and add the rest of the oil. Season the trout with salt and pepper and cook for 2 minutes. Flip and add in the rest of the butter and cook for another 2 minutes.
  5. Serve the rainbow trout with the sautéed vegetables and lemon wedges on the side.