Express
Trout with Lemon Garlic Butter
and Parmesan mashed potatoes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Trout), Milk, Eggs
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Under 35g carbs
Chef
Tom Scodari
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In Your Box (serves 2)
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10 oz. Steelhead Trout Filets
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10 oz. Mashed Potatoes
- 1 Shallot
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1 oz. Creme Fraiche
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0.84 oz. Mayonnaise
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Creole Seasoning
- 0.14 oz. Lemon Juice
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) pq1wg435
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Calories690
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Carbohydrates33g
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Net Carbs29g
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Fat46g
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Protein38g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
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
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1 Cook the Trout
Pat trout dry and season flesh side with creole seasoning (use less if spice-averse).
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add trout, skin-side up, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer trout to a plate and tent with foil. Reserve pan; no need to wipe clean.While trout cooks, continue recipe. -
2 Prepare the Shallot
Peel and halve shallot. Slice thinly.
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3 Make the Mashed Potatoes
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mashed potatoes and 1/4 tsp. salt to hot pan. Stir vigorously until combined and heated through, 2-3 minutes.Remove from burner. Stir in crème fraîche and cheese until melted and combined.While mashed potatoes cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook trout to medium heat and add 1 tsp. olive oil. Add shallots to hot pan. Stir occasionally until shallots are tender and translucent, 2-3 minutes.
Remove from burner. Stir in butter until melted and combined. Rest, 1 minute.After 1 minute, add mayonnaise and lemon juice. Stir vigorously until combined.If sauce looks greasy, let pan cool more and stir in cold water, 1 tsp. at a time, until sauce is combined.Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!
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