Lemon Butter Trout
with Asparagus Amandine & Horseradish Potato Mash
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Veggie Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
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.
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 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.
Once potatoes are tender, drain and return to pot over low heat. Mash with 2 TBSP butter (4 TBSP for 4 servings) and half the horseradish powder until smooth, adding splashes of milk as needed. Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season generously with salt and pepper. Turn off heat; keep covered until ready to serve.
In a small bowl, combine stock concentrate, a big squeeze of lemon juice, half the lemon zest, and ¼ cup water (⅓ cup for 4 servings); 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. Pour stock mixture into same pan over medium-high heat. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.
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 asparagus, potatoes, and trout between plates. Spoon sauce over trout. Serve with any remaining lemon wedges on the side.