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Braised peas and lettuce with tarragon ocean trout
Braised peas and lettuce with tarragon ocean trout
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Transform basic salad into vibrant lettuce wraps.
Ingredients:
  • 300g pea
  • 1 lemon
  • 50g butter
  • 300g kipfler potatoes, thickly sliced
  • 1 leek, white part only, thinly sliced
  • 125ml white wine
  • 250ml chicken stock
  • 1/2 iceberg lettuce, finely shredded
  • 40.00 ml coarsely chopped tarragon
  • 4 (about 800g) ocean trout fillets
  • 9.20 gm olive oil
Instructions:
  • Zest the lemon using a zester or a vegetable peeler, ensuring to remove only the flavorful outer layer. Then, juice the lemon.
  • 1. In a large frying pan over medium heat, melt the butter until it sizzles. Add the potato slices and cook for 2-3 minutes until they develop a golden brown crust. Toss in the leek and garlic, stirring occasionally for 2 minutes until the leek softens. Pour in the wine and let it simmer until reduced by half. Pour in the chicken stock and bring to a gentle boil. Simmer for 5 minutes until the potato is fork-tender. Stir in the peas and lettuce, cooking until the peas are tender and the lettuce wilts. Finish by sprinkling in the lemon zest, 1 tablespoon of lemon juice, and half of the chopped tarragon. Season with salt and pepper to taste.
  • Heat a large frying pan over high heat. Season the trout with salt and pepper, drizzle with oil, and sprinkle with tarragon. Cook each side for 2-3 minutes until desired doneness. Transfer to a plate, cover with foil, and let rest for 3 minutes before serving.
  • Divide the pea and lettuce mixture into serving bowls. Layer with trout and serve right away.

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