RecipeOcean Trout With Crispy Broccoli, Pea Purée And Garlic And Caper Butter
Serves
4
Preparation
10
minutesCooking
25
minutesIngredients
½ ½ bunch dill
2 cloves 2 garlic
1 ½ Tbsp 1 ½ capers, rinsed
1 1 lemon
500g 500g frozen peas
120g 120g punnet baby spinach
2 Tbsp 2 butter
1 head 1 broccoli
4 fillets 4 ocean trout, patted dry
Olive oil, to drizzle
Sea salt and freshly ground pepper, to season
Lemon wedges, to serve
Method
- Bring a medium size saucepan of salted water to the boil.
- Pick and finely chop dill, reserving some whole for garnishing. Finely chop garlic, drain and chop capers, finely grate the zest of ½ a lemon and combine in a bowl.
- Cook peas in boiling water for 3 minutes, drain and return to pan. Add ½ of the spinach and 1 Tbsp of butter. Season. Toss for 1 minute and remove from the heat. Using an electric hand blender, blend until a smooth purée forms. Set aside and keep warm.
- Cut broccoli into florets. Heat a large frying pan over high heat, drizzle with a little olive oil and sauté broccoli for 2 minutes on each side. Season and remove from pan.
- Season trout. Heat the same pan over medium-high heat, drizzle in olive oil and add trout fillets, skin-side up. Cook for 3 minutes, then flip and cook for further 3 minutes. Add dill, garlic, caper mixture and remaining butter. Continuously spoon mixture over trout for 1 minute. Squeeze the juice of half a lemon over top and remove from heat.
- Place trout on a bed of pea purée with broccoli and remaining spinach. Serve immediately with lemon wedges on the side.
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