Steelhead Trout with Walnut-Olive Vinaigrette
Buttery Orzo & Roasted Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
Steel the show with stunning pan-seared steelhead trout. The red-pink fillets take to this vinaigrette like, well, a fish to water! It’s made with Kalamata olives, toasted walnuts and champagne vinegar, punched up with parsley. Bring your catch on board over buttered orzo, with a side of roasted cauliflower.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 300g Cauliflower florets
- 14g Parsley
- 140g Orzo
- 25g Olives
- 25g Chopped walnuts
- 60ml Vegetable demi-glace
- 30ml Champagne vinegar
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Sulphites • Trout • Walnuts • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Medium pan (non-stick if possible)
Olive oil
Total Fat
68 g
Saturated Fat
15 g
Sodium
790 mg
Total Carb
70 g
Sugars
6 g
Protein
34 g
Fibre
8 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Mise en place
- Meanwhile, finely chop the parsley leaves and stems.
- Finely chop the olives.
Boil the orzo
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse.
- Return to the pot and add 1 tbsp butter (double for 4 portions) to prevent sticking.
Make the vinaigrette
- Meanwhile, in a medium pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Add the demi-glace, olives, vinegar (start with ½), 2 tbsp water (double for 4 portions) and ⅓ of the remaining spices; bring to a boil.
- Off the heat, add 2 tbsp olive oil (double for 4 portions) and ½ the parsley; stir well.
- Transfer to a small bowl and season with S&P. Wipe out and reserve the pan.
Cook the trout
- Pat the trout dry; season with the remaining spices and S&P.
- In the reserved pan, 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.
Finish & serve
- To the pot of orzo, add the remaining parsley and S&P; stir well.
- Divide the orzo and cauliflower between your plates.
- Top the orzo with the trout.
- Spoon the vinaigrette over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
