Australia's first multi-capsule espresso machineWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
How to trick your family into thinking you're a five-star chefWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Trout with almonds and steamed spinach
3 stars - based on 2 reviews
- 600g baby potatoes, halved
- 2 bunches english spinach, trimmed
- 1 tablespoon olive oil
- 2 tablespoons seasoned flour
- 4 rainbow trout fillets
- 20g butter
- 1 tablespoon lemon juice
- 1/3 cup (25g) flaked almonds, toasted
- 1/4 cup chopped mixed herbs, such as parsley and chives
1. Place potatoes in a steamer. Cover and steam over a pan of simmering water for 10 minutes until just tender. Add spinach and steam another 3-5 minutes, until wilted.
2. Meanwhile, heat oil in a non-stick frying pan on high. Coat trout in flour, shaking off any excess. Cook for 3 minutes each side, until golden and cooked through. Transfer to warm plates.
3. Melt butter in same pan, scraping up any brown bits. Stir in lemon juice, almonds and herbs. Season to taste. Serve trout with potatoes and spinach and drizzle with sauce.