Trout & Dill Caper Butter Sauce
With Hasselback Potatoes & Yellow Beans
Capers have been used in Italian seaside cooking for centuries! Capers were a favourite among fishermen in the area, as they were easily preserved in salt. Unlike the fishermen of the Amalfi coast, you didn't have to catch your dinner tonight, but we’re sure it will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
Chat Potatoes
1 bag
Yellow Beans
1 bunch
asparagus
1 unit
lemon
1 bunch
dill
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
rainbow trout
(Contains Fish; May be present: Crustacean. )
1 tub
capers
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of water to the boil. Add the chat potatoes (unpeeled) and cook for 10 minutes. Drain and run under cold water until cool enough to handle. Place 1 potato on a chopping board next to the handle of a wooden spoon. Thinly slice the potato without cutting the whole way through. Repeat with the remaining potatoes. Place the potatoes on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and generously drizzle with olive oil. Roast until tender, 35-40 minutes.
While the potatoes are roasting, trim the yellow beans. Cut the lemon into wedges. Finely chop the dill. Trim the woody ends (about 3cm) off the asparagus. TIP: Break off the asparagus ends with your hands - the spears will naturally break at the right place.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the yellow beans and cook until almost tender, 2 minutes. Add the asparagus and slivered almonds and cook, tossing often, until just tender and the almonds are golden, 4-5 minutes. Transfer to a plate and cover to keep warm.
When the potatoes have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the rainbow trout dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the trout to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side depending on thickness. Transfer to a plate.
Return the pan to a medium heat and add the butter and capers. Cook until the butter has melted and browned slightly, 1-2 minutes. Add a squeeze of lemon and a pinch of pepper. Return the trout to the pan and spoon over the butter mixture. Take the pan off the heat, add the dill and stir to combine. TIP: Taste the sauce and add more lemon juice if you like.
Divide the hasselback potatoes, trout and veggies between plates. Spoon the dill caper butter sauce over the trout. Serve with the remaining lemon wedges.