Meal Kit
Dijon and Dill Cream Trout
with herbed Brussels sprouts and carrots
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g net carbsFiber RichPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
David Welch
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)
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10 oz. Steelhead Trout Filets
- 8 oz. Carrot
- 8 oz. Brussels Sprouts
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1 oz. Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Dijon Mustard
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
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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Calories470
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Carbohydrates18g
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Net Carbs12g
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Fat30g
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Protein36g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
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 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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If using 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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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim stems off Brussels sprouts and quarter.Stem and mince dill.Pat trout dry and season flesh side with 1/4 tsp. salt. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, Brussels sprouts, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until vegetables are tender, 3-5 minutes. -
3 Finish the Vegetables
Uncover vegetables and add garlic salt to hot pan. Stir often until vegetables are slightly browned, 4-6 minutes.
Remove from burner and stir in softened butter until combined.While vegetables cook, continue recipe. -
4 Cook the Trout
Place another large non-stick pan over medium heat and add 1 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 Sauce and Finish Dish
In a microwave-safe bowl, combine cream cheese, 1 Tbsp. water, and mustard (to taste).
Microwave uncovered until cream cheese is melted, 30-60 seconds.Carefully remove from microwave and stir in 1 tsp. dill until combined. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!
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