L’Artisan: Steelhead Trout over Creamy Pesto Trofie
Lemony Fennel, Roasted Pepper & Corn Salad
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Finesse this fish dinner! One part comfort, two parts chic, this rewarding recipe brings together fresh pasta and fillets of steelhead trout—sustainably raised in the Pacific Northwest so they’re better for you and the environment. The trout is simply pan-seared to pink perfection so it can be prettily placed atop a cushion of trofie, opulently sauced with sautéed fennel, cream and basil pesto. Fresh corn, fennel and roasted pepper pop in a lemon-kissed salad dropped over top.
We will send you:
- 2 Steelhead trout fillets
- 45ml Basil pesto
- 1 Lemon
- 1 Ear of corn
- 1 Fennel bulb
- 1 Roasted pepper
- 225g Fresh trofie
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Trout, Wheat
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
9 g
Sodium
1160 mg
Total Carb
83 g
Sugars
9 g
Protein
53 g
Fibre
10 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Halve and core the fennel bulb lengthwise; small-dice ¾ and thinly slice the remaining ¼. Cut the corn kernels off the cob (shuck if necessary). Quarter the lemon. Small-dice the roasted pepper. In a small bowl, make the salad by combining the roasted pepper, corn, sliced fennel, juice of 1 lemon wedge (double for 4 portions), a drizzle of oil and S&P.
Sauté the fennel
In a large pan, heat a drizzle of oil on medium. Add the diced fennel and S&P. Sauté, 4 to 6 min., until softened.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the trout
Pat the trout dry with paper towel; season with ½ the spices and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Make the sauce
To the pan of fennel, add the cream, demi-glace, ⅓ cup of the reserved cooking water (double for 4 portions) and the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined.
Combine the pasta & serve
To the pan of sauce, add the pasta, pesto and juice of 1 remaining lemon wedge (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until heated through and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta and trout between your bowls. Top with the salad. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
