Honey Dijon Dill Trout
with Shingled Potatoes & Roasted Broccoli
This combo of seared trout with a slightly sweet, slightly tangy herb sauce is swoon-worthy, especially when served with restaurant-caliber sides. Sliced potatoes are shingled into a single layer and then roasted until crisp outside and tender inside. Roasted broccoli gets a dose of sunshine with a sprinkle of lemon zest. It all feels like a fancy meal but comes together in 35 minutes. It’s the height of so-fish-tication. (We’ll show ourselves out now.)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Steelhead Trout
(Contains Fish)
1 unit
Lemon
¼ ounce
Dill
1 unit
Shallot
1.5 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
12 ounce
Potatoes
8 ounce
Broccoli Florets
1 clove
Garlic
Not included in your delivery
8 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄4-inch-thick rounds. Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.
• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic, and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on top rack for 10 minutes (you’ll add the broccoli then).
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) • Return sheet to top rack until broccoli and potatoes are browned and tender, 15-18 minutes more.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) • Return sheet to top rack until broccoli and potatoes are browned and tender, 15-18 minutes more.
• Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. • Stir in mustard, stock concentrate, honey, and 1⁄4 cup water (1/3 cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in sour cream, half the chopped dill, juice from one lemon wedge, and 1 TBSP butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.
• Carefully toss broccoli with a pinch of lemon zest to taste. • Divide potatoes, broccoli, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side.
*Trout is fully cooked when internal temperature reaches 145°.
