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Steelhead Trout in Cranberry Dijon Sauce

Steelhead Trout in Cranberry Dijon Sauce

with Crème Fraîche Chive Mashed Potatoes & Pecan-Studded Veggies

Gourmet
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Fishing for a delicious dinner? We’ve got just the thing. Here, we season steelhead trout fillets with zesty spices, then pan-sear until the skin is crisp and the fish is flaky. Because we can’t get enough of sweet-and-savory combos, we spoon over a sauce of tart cranberry jam, fresh thyme, tangy Dijon, lemon juice, and butter. Our crème fraîche chive mashed potatoes make a decadently creamy side, which we pair with pecan-studded green beans and carrots for satisfying crunch. Prepare to knock the socks off your lucky dining companions (that is, if you feel like sharing…).

Allergens:MilkFishTree Nuts

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

¼ ounce

Chives

6 ounce

Carrots

¼ ounce

Thyme

1 unit

Lemon

2 tablespoon

Creme Fraiche

(ContainsMilk)

6 ounce

Green Beans

1 tablespoon

Fry Seasoning

10 ounce

Steelhead Trout

(ContainsFish)

2 tablespoon

Cranberry Jam

2 teaspoon

Dijon Mustard

½ ounce

Pecans

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat56 g
Saturated Fat18 g
Carbohydrate66 g
Sugar25 g
Dietary Fiber13 g
Protein33 g
Cholesterol115 mg
Sodium300 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
Peeler
Medium Pot
Potato Masher
Strainer
Baking Sheet
Aluminum Foil
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Thinly slice chives. Trim, peel, and halve carrots lengthwise; cut crosswise into green-bean-sized pieces. Strip thyme leaves from stems; chop leaves until you have ½ tsp. Quarter lemon. • 4 SERVINGS: Chop thyme leaves until you have 1 tsp.

2

• 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, then drain and return potatoes to pot. • Mash with crème fraîche and 1 TBSP butter until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives. Season with salt and pepper. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.

3

• While potatoes cook, toss green beans and carrots on a baking sheet with half the Fry Seasoning (you’ll use the rest in the next step), a drizzle of olive oil, salt, and pepper. Roast on top rack until tender and lightly browned, 15-18 minutes.

4

• Meanwhile, pat trout* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add trout skin sides down and cook until skin is browned and slightly crispy, 5-6 minutes. • Flip and cook until fish is opaque and cooked through, 4-6 minutes more. Turn off heat and transfer trout to a plate; tent with foil to keep warm. Wash out pan.

5

• Heat same pan over medium-high heat; add jam, mustard, chopped thyme, ¼ cup water, and juice from half the lemon. Cook until slightly reduced, 2-3 minutes. Season with salt and pepper. • Turn off heat and stir in 1 TBSP butter until melted. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

6

• Toss roasted veggies with pecans. • Divide veggies, potatoes, and trout between plates. Spoon sauce over trout and garnish with remaining chives. Serve with remaining lemon wedges on the side.