Parmesan Herb-Crusted Rainbow Trout
with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce
- Milk
- Fish
- Wheat
What’s better than tender, flaky fish with a crunchy topping? How about salmon fillets coated with tangy, sharp Dijon mustard, then crusted in a mixture of Parmesan, panko, and fresh herbs? The topping toasts up nice and crisp in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up garlic mashed potatoes and tender-crisp roasted asparagus. Weeknight luxury is just 35 minutes away!
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
4 ounce
Cream Sauce Base
(Contains: Milk)
2.5 teaspoon
White Wine Vinegar
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Rainbow Trout
(Contains: Fish)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
4 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Roughly chop parsley. Trim and discard bottom 1 inch from asparagus.
Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.
While potatoes cook, combine panko, parsley, half the Parmesan (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper in a medium bowl.
Pat salmon* dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on plate.
Evenly spread tops with a thin layer of half a packet of mustard (whole packet for 4 servings). Mound tops with panko mixture, pressing firmly to adhere.
Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt, and pepper.
Return to middle rack and roast until asparagus and garlic are tender, and salmon is golden brown and cooked through, 10-12 minutes. (For 4 servings, toss asparagus on a second sheet; roast asparagus on middle rack and salmon on top rack.)
To pot with potatoes, add roasted garlic with its oil, half the cream sauce base, remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Heat a small pan over medium-high heat. Add half the vinegar (save the rest for another use), remaining cream sauce base, remaining mustard, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).
Taste and season with salt and pepper.
Divide salmon, asparagus, and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve.
