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American Recipes
Lemon-Butter Trout

Lemon-Butter Trout

with Asparagus Amandine and Horseradish Potato Mash

Gourmet
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Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Trout fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the trout is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.

Allergens:Tree NutsMilkFish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce

Asparagus

¼ ounce

Chives

1 unit

Lemon

1 tablespoon

Fry Seasoning

1 ounce

Sliced Almonds

(ContainsTree Nuts)

1 teaspoon

Horseradish Powder

6.75 ounce

Milk

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

10 ounce

Steelhead Trout

(ContainsFish)

Not included in your delivery

1 tablespoon

Olive Oil

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat68 g
Saturated Fat25 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber11 g
Protein38 g
Cholesterol100 mg
Sodium310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Baking Sheet
Paper Towel
Potato Masher
Strainer
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep and Boil Potatoes
Prep and Boil Potatoes
1

Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, trim and discard woody bottom ends from asparagus. Finely chop chives. Zest and quarter lemon.

Season Asparagus and Trout
Season Asparagus and Trout
2

Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat trout dry with paper towels. Rub fillets all over with a drizzle of olive oil; season generously with salt and pepper. Rub flesh sides of fillets with Fry Seasoning; place on a separate, lightly oiled baking sheet.

Roast Asparagus and Trout
Roast Asparagus and Trout
3

Roast asparagus on middle rack and trout on top rack until asparagus is tender and lightly browned and trout is opaque and cooked through, 10-12 minutes.

Mash Potatoes
Mash Potatoes
4

Once potatoes are tender, drain and return to pot over low heat. Mash with 2 TBSP butter (4 TBSP for 4 servings), half the horseradish powder, and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use more later). Season generously with salt and pepper. Turn off heat; keep covered until ready to serve.

Start Sauce and Toast Almonds
Start Sauce and Toast Almonds
5

Meanwhile, in a small bowl, combine ¼ cup water (⅓ cup for 4 servings), stock concentrate, a big squeeze of lemon juice, and half the lemon zest; set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.

Finish and Serve
Finish and Serve
6

Stir 2 TBSP butter (3 TBSP for 4 servings) into pan with sauce until melted, then stir in remaining chives. Taste and season with salt, pepper, and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like; divide between plates with potatoes and trout. Spoon sauce over trout. Serve with any remaining lemon wedges on the side.