Meal Kit
Trout and Chive Crema
with roasted potatoes and Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesPescatarianOver 30g protein
- Gluten-Smart
Chef
Rachel Post
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)
- 12 oz. Yukon Potatoes
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10 oz. Steelhead Trout Filets
- 8 oz. Brussels Sprouts
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2 oz. Creme Fraiche
- ½ fl. oz. Balsamic Glaze
- 6 Chive Sprigs
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Garlic Pepper
- ½ 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) WPe6bvqk
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Calories590
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Carbohydrates46g
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Net Carbs39g
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Fat30g
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Protein39g
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Sodium980mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 NY strip steak, 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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1 Prepare the Ingredients
Quarter potatoes.
Thinly slice chives.Pat trout dry and season flesh side with half the garlic salt (reserve remaining for Brussels sprouts) and a pinch of pepper. -
2 Assemble the Potatoes
Place potatoes on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and potato spice seasoning.
Spread into a single layer on their side. -
3 Roast the Vegetables
Place Brussels sprouts on empty side of prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Spread into an even layer on their side.
Roast in hot oven until vegetables are browned and tender, 25-30 minutes, stirring both vegetables once halfway through.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Cook the Trout
Place a large non-stick pan over medium heat and add 1 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.While trout cooks, continue recipe. -
5 Make Chive Crema and Finish Dish
In a mixing bowl, combine creme fraiche, garlic pepper, and half the chives (reserve remaining for garnish).
Plate dish as pictured on front of card, topping trout with chive crema and remaining chives. Garnish vegetables with balsamic glaze. Bon appétit!
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