Pan-Fried Trout with a Mussel, Clam and Baby Vegetable Ragoût

Pan-fry trout fillets and combine with steamed shellfish and tender baby vegetables in a fragrant white wine and herb broth.

Healthy Seafood Main Course Clams Mussels Trout

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

22.1g

per serving

88.5 g total

Fat

29g

per serving

115.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

350

350

NutsSeeds

to taste

freshly ground, to taste

piece

Star Anise

whole

Chives

finely chopped

Chervil

finely chopped

OilsFats

Olive Oil

used as 3 tbsp

Seafood

piece

Trout

whole, filleted and pin bones removed

250

Clams

washed well and beards removed

250

Mussels

washed well and beards removed

Vegetables

piece

Shallot

finely diced

bunch

Carrots

baby carrots, trimmed

piece

Leeks

baby leeks, trimmed and halved

200

New Potatoes

scrubbed and thinly sliced

200

Turnips

baby turnips, scrubbed and quartered

150

Curly Kale

finely sliced

Method

Season the trout fillets with salt and pepper.

Fry the trout skin side down in half the butter for two minutes per side.

Remove the skin, cut each fillet into 4 pieces, and keep warm.

Gently cook the shallots and star anise in the remaining butter for one minute.

Add the carrots, leeks, potatoes, and turnips and cook for two minutes.

Add 350ml white wine and 350ml stock, bring to a simmer, and reduce by half.

Add clams, mussels, and kale, then cover and boil for 3 minutes until shells open.

Discard unopened shellfish, stir in herbs, and serve the trout topped with the ragoût.