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Quick pan seared trout - Extra large standard

Quick Pan-Seared Trout

with Dill Aioli, Balsamic-Glazed Beets & Cucumber Salad

680 cals

10 mins

Description

Trout, trout, let it all out, this is the dish we can’t live without! Delish fish gets all dressed up in the enticing flavours of dill and garlic for this 10-minute recipe. Once you’ve glazed beets with white balsamic vinegar and our Zesty Herbs spice blend, you’ll whip up a dill-enhanced aioli, chop up a quick and crunchy cucumber salad, and swiftly sear your trout. It’s all so easy when you swim with the current!

Contains:

Eggs, Trout, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Trout fillets (high-protein serving)

  • 1 Bunch of dill

  • 2 Cucumbers

  • 500g Pre-cooked beets

  • 30ml White balsamic vinegar

  • 15ml Minced garlic

  • 60ml Mayonnaise

  • 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

44g

Saturated Fat

5g

Sodium

1000mg

Total carbs

37g

Sugar

23g

Protein

36g

Fibres

7g

Recipe Instructions

Quick Pan-Seared Trout - Step #1 Cook & glaze the beets
Step 1: Cook & glaze the beets
Drain the beets and pat dry with paper towel; cut into wedges. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Cook the beets, 2 to 3 min. per side, until golden brown and tender; season with ½ the spices and S&P. Add ⅓ of the vinegar and cook, stirring frequently, 30 sec. to 1 min., until the liquid has reduced and the beets are glazed. Transfer to a bowl. Wipe out and reserve the pan.
Quick Pan-Seared Trout - Step #2 Make the dill aioli
Step 2: Make the dill aioli
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, make the dill aioli by combining the mayo, ⅔ of the dill, ½ the garlic and S&P.
Quick Pan-Seared Trout - Step #3 Make the cucumber salad
Step 3: Make the cucumber salad
Halve the cucumbers lengthwise; thinly slice on an angle. In a medium bowl, combine the remaining vinegar and garlic, 1 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the cucumbers; toss well.
Quick Pan-Seared Trout - Step #4 Cook the trout
Step 4: Cook the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout* dry with paper towel; season with the remaining spices and S&P. Cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
Quick Pan-Seared Trout - Step #5 Plate your dish
Step 5: Plate your dish
Divide the dill aioli between your plates and spread out in a circular motion. Top with the beets, trout and cucumber salad. Garnish with the remaining dill. Bon appétit!