Tender broad beans add fresh flavour and brilliant colour to winter meals.
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.
Ingredients
-
4 (about 800g) desiree potatoes, peeled, quartered
-
1 cups (150g) broad beans, thawed, peeled
-
100g creamy feta, crumbled
-
1/2 cup (125g) sour cream
-
2 teaspoons cumin seeds
-
2 teaspoons coriander seeds, crushed
-
1 teaspoon coarsely ground black pepper
-
4 (about 800g) ocean trout fillets
-
2 teaspoons olive oil
-
Lemon wedges, to serve
Method
-
Step 1
Place potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Add broad beans and cook for a further 1 minute or until heated through. Remove from heat and drain. Return to pan and use a potato masher to mash until almost smooth. Add feta and sour cream and stir to combine. Season with salt and pepper.
-
Step 2
Meanwhile, place cumin, coriander and pepper in a mortar and pound with a pestle until lightly crushed. Season with salt. Sprinkle evenly over the ocean trout.
-
Step 3
Heat oil in a large frying pan over high heat. Add trout and cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
-
Step 4
Spoon the mash among serving plates. Top with fish. Serve immediately with lemon wedges, if desired.