Lemon-Butter Trout

with Asparagus Amandine and Horseradish Potato Mash

Looking for a meal that�s light, bright, and super satisfying? You�ve come to the
right place! This dish is all that and then some. Trout fillets are pan-seared and
served alongside horseradish and chive-flecked mashed potatoes and asparagus
amandine (that�s French for �tossed with some toasted almonds�). For a dynamic
finish, the trout is drizzled with a buttery, lemony pan sauce. You�ll definitely
want to keep this delicious recipe in your back pocket for the next time you�re
craving some Parisian fare.

Ingredients
serving amount
24
Yukon Gold Potatoes
12 unit

Yukon Gold Potatoes

Asparagus
6 ounce

Asparagus

Chives
� ounce

Chives

Lemon
1 unit

Lemon

Fry Seasoning
1 tablespoon

Fry Seasoning

Sliced Almonds
1 ounce

Sliced Almonds

(ContainsTree Nuts)
Horseradish Powder
1 teaspoon

Horseradish Powder

Milk
6.75 ounce

Milk

(ContainsMilk)
Vegetable Stock Concentrate
1 unit
Vegetable Stock Concentrate

Pacific Seafood Steelhead Trout

10 ounce

Pacific Seafood Steelhead Trout

(ContainsFish)
Not included in your delivery
Olive Oil
3 teaspoon

Olive Oil

Butter
4 tablespoon

Butter

(ContainsMilk)
Salt
Salt

Pepper
Pepper

Nutrition Values
/ per serving
Energy (kJ)
3891 kJ
Calories
930 kcal
Fat
68 g
Saturated Fat
25 g
Carbohydrate
49 g
Sugar
10 g
Dietary Fiber
11 g
Protein
38 g
Cholesterol
100 mg
Sodium
310 mg

Utensils
�Medium Pot
�Zester
�Baking Sheet
�Potato Masher
�Medium Pan
�Small Bowl

Instructions
Prep and Boil Potatoes
1
Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into �-inch
pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring
to a boil and cook until tender, 15-20 minutes. Meanwhile, trim and discard woody
bottoms from asparagus. Finely chop chives. Zest and quarter lemon.

Season Asparagus and Trout

2
Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat
fish dry with paper towels. Rub each fillet with a drizzle of olive oil and season
generously with salt and pepper. Rub flesh sides with Fry Seasoning; place on a
second, lightly oiled baking sheet.

Roast Asparagus and Trout

3
Roast asparagus on middle rack and fish on top rack until asparagus is tender and
lightly browned and fish is opaque and cooked through, 10-12 minutes.

Mash Potatoes
4
Once potatoes are tender, drain and return to pot over low heat. Mash with 2 TBSP
butter (4 TBSP for 4 servings), half the horseradish powder, and milk (add a few
splashes at a time until smooth). Taste and add more horseradish powder if desired.
Stir in half the chives (you�ll use more later) and season generously with salt and
pepper. Turn off heat; keep covered until ready to serve.

Start Sauce and Toast Almonds

5
Meanwhile, in a small bowl, combine � cup water (? cup for 4 servings), stock
concentrate, a big squeeze of lemon juice, and half the lemon zest; set aside. Heat
a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until
golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat,
pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3
minutes. Turn off heat.

Finish and Serve

6
Stir 2 TBSP butter (3 TBSP for 4 servings) into pan with sauce until melted. Stir
in remaining chives. Taste and season with salt, pepper, and more lemon juice, if
desired. Toss asparagus with remaining lemon zest and as many toasted almonds as
you like; divide between plates with potatoes and trout. Spoon sauce over trout.
Serve with any remaining lemon wedges on the side.