Legacy: Steelhead Trout in Shallot-Butter Sauce

with roasted fingerling potatoes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

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A note about serious food allergies

Steelhead is a member of the trout family prized not only for its delicate texture and mild flavor, but also its vibrant color reminiscent of salmon. This is the perfect fish for diners leery of seafood to expand their repertoire. We serve it with a creamy butter sauce infused with shallots that complements the trout without overwhelming it. Served with roasted fingerling potatoes, this dish adds a touch of simple elegance to your dinner table with hardly any fuss at all.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 1 Shallot
  • 4 Parsley Sprigs
  • Info
    2 Steelhead Trout Fillets
  • ¼ oz. Capers
  • 2 fl. oz. White Cooking Wine
  • Info
    5 fl. oz. Evaporated Whole Milk
  • Info
    1⅕ oz. Butter
  • Nutrition (per serving)

  • Calories
    596
  • Carbohydrates
    46g
  • Fat
    23g
  • Protein
    46g
  • Sodium
    930mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve potatoes lengthwise. Peel and mince shallot. Stem and mince parsley. Rinse steelhead trout, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Potatoes
    2

    Roast the Potatoes

    Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer. Roast until golden brown and tender, 18-20 minutes. While potatoes roast, cook trout.

  • Step 3 - Cook the Trout
    3

    Cook the Trout

    Place medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and trout to hot pan, skin side up. Cook undisturbed until golden brown, 3-5 minutes. Flip, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Start the Sauce
    4

    Start the Sauce

    Return pan used to cook trout to medium heat. Add ½ tsp. olive oil and shallot to hot pan. Cook, stirring often, until shallots soften, 2-3 minutes. Add capers and white wine. Bring to a simmer, and cook until liquid mostly evaporates, 2-3 minutes.

  • Step 5 - Finish the Sauce
    5

    Finish the Sauce

    Add evaporated milk to pan with shallots. Raise heat to medium-high. Cook, stirring often, until just thick enough to coat back of a spoon, 2-4 minutes. Add half the parsley (reserve remaining for garnish), remove from burner, and swirl in butter. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of potatoes on a plate. Lean trout against potatoes and pool sauce in front. Garnish with remaining parsley.