Braised Peas And Lettuce With Tarragon Ocean Trout

Name: Braised Peas And Lettuce With Tarragon Ocean Trout
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people people
Cuisine: French
Ingredients: 4 ocean trout portions (about 150–180g each); 2 tablespoons butter; 500g baby potatoes, halved; 1 leek, trimmed and sliced; 2 garlic cloves, minced; 100ml white wine; 200ml chicken stock; 200g peas (fresh or frozen); 1 head of lettuce (e.g., butter lettuce or cos), shredded; 1 lemon (zested and juiced); 2 tablespoons fresh tarragon, chopped; Olive oil, for cooking; Salt and pepper, to taste

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 people

Prep

10 minutes mins

Cook

15 minutes mins

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

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

Method

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.
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.
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.
Spoon the pea and lettuce mixture into serving bowls and top with the trout. Serve immediately.

Featured Product

Fresh Ocean Trout Portions

$10.00

Nutrition (per serving)

Calories 470 kcal
Total Fat 22.0 g
Total Carbohydrate 21.0 g
Protein 40.0 g

% Daily Value*

Calories 470 kcal (23% DV)
Total Fat 22.0 g (28.21% DV)
Total Carbohydrate 21.0 g (7.64% DV)
Protein 40.0 g (80.0% DV)

*Based on a 2,000 kcal daily diet.

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