Meal Kit
Buttermilk-Dill Trout
with green bean-shallot amandine
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Green Beans
- 10 oz. Steelhead Trout Filets
- 1 Shallot
- 1 oz. Basil Pesto Butter
- 1 oz. Light Sour Cream
- ½ oz. Roasted Sliced Almonds
- 0.14 oz. Lemon Juice
- 1 tsp. Buttermilk-Dill Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates20g
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Net Carbs14g
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Fat32g
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Protein38g
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Sodium980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim green beans and cut in half.
Peel and halve shallot. Slice thinly.Pat trout dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add green beans and shallots to hot pan. Cook, 1 minute. -
3 Finish the Vegetables
After 1 minute, add 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and stir occasionally until green beans are tender, 4-6 minutes.
If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and stir occasionally until browned, 2-4 minutes.Remove from burner. Stir in softened butter, almonds, and lemon juice until combined.While vegetables cook, continue recipe. -
4 Cook the Trout
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While trout cooks, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream, half the buttermilk-dill seasoning (remaining is yours to use as you please!), and 1 tsp. water.
Plate dish as pictured on front of card, topping trout with crema. Bon appétit!
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