Steelhead Trout with Creamy Fennel-Cucumber Salad
Fingerling Potatoes & Pickled Beets
Cooking time
35 minutes
Servings
2/4
Calories
880 /serving
This stunning dish may just steel your heart. It puts an array of Nordic notions on display, starting with deeply hued fillets of steelhead trout—sustainably raised and Ocean Wise recognized. The fish gently bakes alongside sliced beets, which get a quick pickling with lemon and shallot. Boil fingerling potatoes with dill stems (a smart Scandi trick) and then toss them with whole-grain mustard for sharpness. A contrasting creamy salad of finely sliced fennel and cucumbers is a standout among standouts.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 225g Red beets
- 450g Fingerling potatoes
- 1 Bunch of dill
- 1 Shallot (or onion)
- 1 Lemon
- 2 Cucumbers
- 1 Fennel bulb
- 30ml Whole-grain mustard
- 100g Greek yogurt
- 7.5g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)
Contains: Milk, Mustard, Sulphites, Trout
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
16 g
Sodium
850 mg
Total Carb
75 g
Sugars
19 g
Protein
39 g
Fibre
12 g
Preparation
Boil the potatoes
Preheat the oven to 400°F. Pick the dill fronds off the stems; roughly chop the fronds, keeping them separate. Halve the potatoes lengthwise if large. Place the potatoes and dill stems in a medium pot and cover with salted water. Bring to a boil, 14 to 18 min., until tender. Drain, remove the dill stems and return to the pot. Add ½ the spices, ½ the mustard, 2 tbsp butter (double for 4 portions) and S&P; toss well. Keep warm.
Mise en place
Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise. Using your peeler, peel the cucumbers into ribbons (or thinly slice crosswise). Juice the lemon. Peel and halve the beets; cut into ¼ inch wedges. Halve and peel the shallot; small-dice ½ and thinly slice the remaining ½.
Start the beets
On a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, 10 min., until partially cooked.
Bake the trout & finish the beets
Meanwhile, in a small bowl, make the glaze by combining the diced shallot, ⅓ of the dill fronds, the remaining mustard and a drizzle of oil. Pat the trout dry with paper towel; season with the remaining spices and S&P. When the beets are partially cooked, remove from the oven, flip and add the trout. Arrange, skin-sides down, and spread with the glaze. Bake, 8 to 12 min., until the beets and trout* are cooked through. In a medium bowl, combine the beets, sliced shallot, ½ the lemon juice and S&P.
Make the salad
Meanwhile, in a large bowl, combine the yogurt, remaining lemon juice, ½ the remaining dill fronds, a drizzle of oil and S&P. Add the fennel and cucumbers; toss well.
Plate your dish
Divide the trout, potatoes and salad between your plates. Garnish with the remaining dill fronds. Serve the beets on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
