Name: Rainbow trout with minted pea mash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 84.15 gm chicken style liquid stock; 500.00 ml frozen peas; 62.50 ml shredded mint leaves; salt and cracked black pepper; 18.20 gm olive oil; 2 rainbow trout fillets (see note); steamed baby potatoes, to serve

Rainbow trout with minted pea mash

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a delicious pan-fried trout with pea mash and steamed baby potatoes in no time!

Ingredients:

84.15 gm chicken style liquid stock
500.00 ml frozen peas
62.50 ml shredded mint leaves
salt and cracked black pepper
2 rainbow trout fillets (see note)
steamed baby potatoes, to serve

Instructions:

In a small saucepan, heat the stock and peas over medium heat until boiling. Reduce the heat and simmer for 4 minutes, stirring occasionally. Remove from heat and gently mash the peas and stock. Stir in the mint, salt, and pepper. Cover to keep warm.
In a large non-stick frying pan over medium/high heat, heat the oil. Season the trout fillets with salt and pepper, then cook in the pan for 1-2 minutes on each side until golden and cooked through. Remove from heat.
Spoon a generous amount of mashed potatoes onto each plate, then layer with the trout and serve alongside steamed baby potatoes.

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