Braised lettuce with trout, peas and mint
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 3 Jun 24
- Updated: 3 Jun 24
This one-pot dinner sings of early summer and is ready in just 20 minutes. If you’ve never braised lettuce before, you’re in for a treat. The layers of leaves soak up the cooking juices, resulting in something mightily flavourful.
Once you’ve discovered braising lettuce you won’t be able to stop! It’s a great side dish – try it without the fish as a summer side for roast chicken or lamb.
Ingredients
- 1-2 dashes olive oil
- 2 small little gem lettuces, quartered lengthways
- 2 sustainable trout fillets
- 50ml white wine
- 150ml vegetable stock or chicken stock
- 80g frozen peas
- 1 tbsp chopped mint leaves
- Finely grated zest 1 lemon, plus a squeeze of juice
Method
- Put a large, lidded high-sided frying pan over a medium heat with a dash of oil and add the lettuce wedges. Cook for a few minutes on each cut side until golden, then make some room to nestle in the fish fillets, skin-side down, adding a little more oil first if the pan is looking dry. Season the fish with salt and pepper.
- Pour in the wine, let it bubble and reduce by half, then pour in the stock and cover with a lid. Gently simmer for 7 minutes, then stir in the peas. Cover again and cook for another 3 minutes.
- Divide the braised baby gem wedges between 2 wide bowls with a piece of trout on top. Use a slotted spoon to spoon over the peas. Stir the chopped mint into the broth, then season to taste with salt, pepper and a squeeze of lemon juice. It may have a slight bitterness to it from the lettuce, but eaten together with the sweet peas it’s perfectly balanced. Spoon over the broth, then finish the bowls with lemon zest and more black pepper.
- Recipe from June 2024 Issue
Nutrition
- Calories
- 330kcals
- Fat
- 17g (3.3g saturated)
- Protein
- 31g
- Carbohydrates
- 6.8g (4.6g sugars)
- Fibre
- 3.9g
- Salt
- 0.6g
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Very tasty, I was a bit unsure about how cooked lettuce would taste but it was lovely, kept some crunch and seemed to absorb the flavours from the liquid.