Braised peas and lettuce with tarragon ocean trout

Recipes / Fish

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

Recipe «Braised peas and lettuce with tarragon ocean trout» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 lemon, 50g butter, 300g kipfler potatoes, thickly sliced, 1 leek, white part only, thinly sliced, 2 garlic cloves, crushed , 1/2 cup dry white wine, 1 cup Massel chicken style liquid stock, 2 cups fresh or frozen peas , 1/2 iceberg lettuce, finely shredded, 2 tbsp coarsely chopped tarragon, 4 ocean trout fillets, 2 tsp olive oil.

Ingredients:

  • 1 lemon 
  • 50g butter 
  • 300g kipfler potatoes, thickly sliced 
  • 1 leek, white part only, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1/2 cup dry white wine 
  • 1 cup Massel chicken style liquid stock 
  • 2 cups fresh or frozen peas 
  • 1/2 iceberg lettuce, finely shredded 
  • 2 tbsp coarsely chopped tarragon 
  • 4 ocean trout fillets 
  • 2 tsp olive oil 

Instructions

  1. Use 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.
  2. Melt 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.
  3. Meanwhile, 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.
  4. Spoon the pea and lettuce mixture among serving bowls. Top with trout and serve immediately.