Express
Trout with Beurre Blanc Butter
and Parmesan broccoli
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
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
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10 oz. Steelhead Trout Filets
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1 oz. Beurre Blanc Butter
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1 oz. Creme Fraiche
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½ oz. Shredded Parmesan Cheese
- 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) gqRAMaPE
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Calories430
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Carbohydrates15g
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Net Carbs10g
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Fat26g
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Protein39g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium 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, 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 sirloin steaks, 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 Trout
Pat trout dry. Season flesh side with half the garlic salt (reserve remaining for broccoli) and a pinch of pepper.
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2 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli, remaining garlic salt, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add garlic pepper. Stir occasionally until tender, 2-3 minutes.Remove from burner. Evenly top with cheese. Cover and set aside until melted.While broccoli cooks, continue recipe. -
3 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. -
4 Mix Butter and Finish Dish
In a mixing bowl, combine softened butter and creme fraiche. Set aside.
Plate dish as pictured on front of card, topping trout with butter mixture. Bon appétit!
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