Meal Kit
Beurre Blanc Butter Trout
with garlicky vegetables
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Gluten-Smart
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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10 oz. Steelhead Trout Filets
- 8 oz. Green Beans
- 1 Yellow Bell Pepper
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1 oz. Beurre Blanc Butter
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½ oz. Grated Parmesan Cheese
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⅓ oz. Butter
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories460
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Carbohydrates16g
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Net Carbs12g
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Fat30g
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Protein37g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim green beans, if necessary, and halve. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and green beans to hot pan. Cook undisturbed, 3 minutes. -
3 Finish the Vegetables
Add 1/4 cup water, garlic salt, and garlic pepper to hot pan. Cover and cook until vegetables are tender and water has evaporated, 5-7 minutes.
If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in half the cheese (reserve remaining for garnish).While vegetables cook, continue recipe. -
4 Cook the Trout
Pat trout dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer trout to a plate and set aside. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook trout to low heat.
Add 2 Tbsp. water, lemon juice, beurre blanc butter, and plain butter to hot pan. Stir often until melted and combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping trout with sauce and garnishing vegetables with remaining cheese. Bon appétit!
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