Braised Peas And Lettuce With Tarragon Ocean Trout

Savour Braised Peas and Lettuce with Tarragon Ocean Trout—premium ocean trout from Pearl Seafoods. Fresh, flavourful, and easy to prepare. Order online today!

Braised Peas And Lettuce With Tarragon Ocean Trout on a plate.
Serves
4 people
Prep
10 minutes
Cook
15 minutes
Difficulty
Medium

About This Recipe

Delight in our Braised Peas and Lettuce with Tarragon Ocean Trout, a dish that beautifully showcases fresh ocean trout paired with sweet peas and tender lettuce. This simple yet elegant recipe highlights the delicate flavors of the ingredients, enhanced by aromatic tarragon. Perfect for a healthy weeknight dinner or a special occasion, this dish is both nutritious and satisfying. Order premium ocean trout portions online from Pearl Seafoods and elevate your culinary experience with this delightful seafood recipe.

Ingredients

  1. 4 ocean trout portions (about 150–180g each)
  2. 2 tablespoons butter
  3. 500g baby potatoes, halved
  4. 1 leek, trimmed and sliced
  5. 2 garlic cloves, minced
  6. 100ml white wine
  7. 200ml chicken stock
  8. 200g peas (fresh or frozen)
  9. 1 head of lettuce (e.g., butter lettuce or cos), shredded
  10. 1 lemon (zested and juiced)
  11. 2 tablespoons fresh tarragon, chopped
  12. Olive oil, for cooking
  13. Salt and pepper, to taste

Method

  1. Use a zester to remove the rind from the lemon. Alternatively, peel the rind with a vegetable peeler, then remove the white pith with a small, sharp knife and cut the rind into very thin strips. Juice the
    lemon.
  2. Melt the butter in a large frying pan over medium heat. Add the potatoes and cook, turning occasionally, for 2-3 minutes or until lightly browned. Add the leek and garlic, cooking and stirring for 2 minutes until the leek softens. Pour in the wine and bring to a boil,
    then cook for 2 minutes or until the wine reduces by half. Add the chicken stock, bring to a boil, then reduce the heat to low and cook for 5 minutes until the potatoes are tender. Stir in the peas and lettuce,
    cooking for 2 minutes until the peas are tender and the lettuce wilts. Add the lemon zest, 1 tablespoon of lemon juice, and half of the tarragon. Taste and season with salt and pepper.
  3. In another pan, heat a large frying pan over high heat. Season the trout portions with salt and pepper and drizzle with a little olive oil, then sprinkle with the remaining tarragon. Cook for 2-3 minutes on
    each side for medium or until cooked to your liking. Remove from heat and transfer to a plate, covering with foil to rest for 3 minutes.
  4. Spoon the pea and lettuce mixture into serving bowls and top with the trout. Serve immediately.
Back To Blog

Leave a comment

Please note, comments need to be approved before they are published.