L’Artisan: Steelhead Trout with Sauce Vierge
Brown Butter Fingerlings & Crisp Lemony Salad
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
Give suppertime a gorgeous glow with an array of soft colours and gentle flavours. Red-pink fillets of steelhead trout—sustainably raised in the Pacific Northwest so they’re better for you and the environment—get a quick sear to crisp the skin. Treat them to an uplifting sauce vierge, mixed from lemon juice, garlic, tomatoes and fresh basil (you can squeeze on extra lemon at serving time). Balance the dish with oven-hot fingerling potatoes coated in foaming brown butter and a string pea salad in a mustardy vinaigrette.
We will send you:
- 2 Steelhead trout fillets
- 450g Fingerling potatoes
- 100g String peas (sugar snap peas or snow peas)
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of basil
- 1 Lemon
- 15ml Whole-grain mustard
- 1 Roasted garlic clove
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Trout
You will need:
Large pan (non-stick if possible)
Zester
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
66 g
Saturated Fat
14 g
Sodium
740 mg
Total Carb
53 g
Sugars
8 g
Protein
45 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, halve the string peas lengthwise. Roughly chop the basil leaves and stems. Zest and cut the lemon into 6 wedges. Quarter the tomatoes. Mince the garlic. In a medium bowl, make the sauce vierge by combining the juice of 2 lemon wedges, 3 tbsp oil (double both for 4 portions), the tomatoes, basil, ½ the garlic, a pinch of the remaining spices and S&P.
Cook the trout
Pat the trout dry with paper towel; season with the remaining spices and S&P. In a large 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 salad
Meanwhile, in a large bowl, combine the juice of 2 remaining lemon wedges, 3 tbsp oil (double both for 4 portions), the mustard and S&P. Add the string peas and baby greens; toss well.
Make the brown butter potatoes
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Cook, stirring frequently, 2 to 3 min., until beginning to foam. Add the potatoes, lemon zest and remaining garlic; toss well.
Plate your dish
Divide the brown butter potatoes and trout between your plates. Top the trout with the sauce vierge. Garnish with the remaining lemon wedges. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
