L’Artisan: Steelhead Trout with Shiitake Cream Sauce
over Lemony Pearl Couscous with Kale & Chives
Cooking time
30 minutes
Servings
2/4
Calories
1220 /serving
Delve into different textures as you indulge in this refined and refreshing fish feast. Each plate is cushioned with a layer of pearl couscous, mingled with wilted kale, celery for crispness and lemon for brightness. It hosts flaky fillets of seared steelhead trout—sustainably raised in the Pacific Northwest so they’re better for you and the environment. Under a flutter of breadcrumbs, an unusual pairing of a creamy shiitake mushroom sauce brings it all back to earth in the most beautiful way.
We will send you:
- 2 Steelhead trout fillets
- 90g Shiitake mushrooms
- 1 Bunch of chives (or garlic chives)
- 2 Celery stalks
- 1 Shallot (or onion)
- 1 Lemon
- ½ Bunch of red kale
- 40g Breadcrumbs
- 165g Multicoloured pearl couscous
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Trout, Wheat
You will need:
Medium pot
Medium pan
Large pan (non-stick if possible)
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
73 g
Saturated Fat
23 g
Sodium
780 mg
Total Carb
103 g
Sugars
10 g
Protein
43 g
Fibre
10 g
Preparation
Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with ¼ of the spices and S&P.
Toast the breadcrumbs
Meanwhile, zest and juice the lemon. In a medium pan, heat 2 tbsp oil (double for 4 portions) on medium-high. Add the breadcrumbs and toast, stirring frequently, 3 to 4 min., until golden brown. Transfer to a paper-towel lined bowl; season with the lemon zest (start with ½) and S&P. Wipe out and reserve the pan.
Make the sauce
Halve, peel and mince the shallot. Remove the stems from the mushrooms; cut into ½ inch pieces. Thinly slice the chives. In the reserved pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and ½ the shallot. Sauté, 3 to 4 min., until nicely browned; season with S&P. Add the cream and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Off the heat, add ½ the chives, 2 tbsp butter (double for 4 portions) and S&P; stir well.
Sauté the kale
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the remaining shallot and sauté, 30 sec. to 1 min., until fragrant. Add the kale and ½ the remaining spices. Sauté, 3 to 4 min., until wilted; season with S&P. Transfer to the bowl of couscous; toss well. Wipe out and reserve the pan.
Cook the trout
Pat the trout dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the trout* and cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
Finish & serve
Meanwhile, thinly slice the celery crosswise. To the bowl of couscous and kale, add the celery, lemon juice and remaining chives; toss well. Divide the couscous and trout between your plates. Spoon the sauce over the trout. Garnish with the breadcrumbs. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
