L’Artisan: Steelhead Trout with Honey-Lemon Sauce
Radicchio, Peach & Pearl Couscous Salad
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
Set the scene for a summer soirée with this clever and colourful arrangement. For an eye-catching centrepiece, pan-seared fillets of steelhead trout—sustainably raised in the Pacific Northwest so they’re better for you and the environment—are treated to a gentle honey and lemon sauce. They glow pink atop a seasonal salad that sets sweet peach against a pleasantly bitter backdrop of sliced radicchio, alongside pearl couscous dressed with our luscious balsamic vinaigrette. Oven-bronzed spears of broccolini offer a dark green contrast.
We will send you:
- 2 Steelhead trout fillets
- 1 Lemon
- 1 Peach
- 1 Bunch of broccolini
- 1 Radicchio
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 165g Multicoloured pearl couscous
- 30ml Vegetable demi-glace
- 7g Honey
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Trout, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
Sodium
760 mg
Total Carb
106 g
Sugars
18 g
Protein
54 g
Fibre
11 g
Preparation
Roast the broccolini
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the stem ends of the broccolini (halve lengthwise if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
Meanwhile, halve and pit the peach; cut into ¼ inch wedges. Halve the radicchio lengthwise; thinly slice crosswise. Quarter the lemon.
Cook the trout
Pat the trout dry with paper towel; season with ⅔ of the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 3 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through. Transfer to a plate and reserve the pan.
Make the sauce
Heat the same pan on medium-high. Add the juice of 2 lemon wedges, ¼ cup water (double both for 4 portions), the demi-glace, ½ the honey and the remaining spices. Cook, stirring frequently, 2 to 3 min., until combined and heated through.
Make the salad & serve
In a large bowl, combine the radicchio, peach, couscous, vinaigrette and remaining honey. Divide the salad between your plates. Top with the trout and spoon the sauce over. Serve the broccolini and remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
