Steelhead Trout with Nordic Fennel Salad
Mustard-Dill Baby Potatoes & Pickled Beets
Cooking time
35 minutes
Servings
2/4
Calories
880 /serving
Nordic notions start with deeply hued steelhead trout baked alongside beets, quickly pickled with lemon and shallot. Boil baby potatoes with dill stems (a smart Scandi trick) and toss finely sliced fennel and cucumber into a creamy salad. It'll steel your heart.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 14g Dill
- 1 Fennel bulb
- 1 Shallot (or onion)
- 1 Cucumber
- 225g Red beets
- 1 Lemon
- 450g Baby potatoes
- 30ml Whole-grain mustard
- 100g Greek yogurt
- 7.5g Fish Tales spices (black pepper, dill weed, salt, paprika, red bell peppers, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, canola oil, lemon powder)
Contains: Milk • Mustard • Sulphites • Trout
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
50 g
Saturated Fat
17 g
Sodium
940 mg
Total Carb
76 g
Sugars
23 g
Protein
35 g
Fibre
17 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; stir well.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Using your peeler, peel the cucumber 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; season with the remaining spices and S&P.
- When the beets are partially cooked, 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 cucumber; 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.
