Express
Speedy Lemon Garlic Trout
and Parmesan mashed potatoes
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Trout), Milk, Eggs
- Carb-Conscious
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Mashed Potatoes
- 10 oz. Steelhead Trout Filets
- 1 Shallot
- 1 oz. Creme Fraiche
- 0.88 oz. Mayonnaise
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Creole Seasoning
- 0.14 oz. Lemon Juice
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.
-
Nutrition (per serving)
-
Calories710
-
Carbohydrates32g
-
Net Carbs28g
-
Fat48g
-
Protein39g
-
Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Plate
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
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
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.
-
1 Cook the Trout
Pat trout dry and season flesh side with creole seasoning (use less if spice-averse).
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add trout, skin-side up, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer trout to a plate and tent with foil. Reserve pan; no need to wipe clean.While trout cooks, continue recipe. -
2 Prepare the Shallot
Peel and halve shallot. Slice thinly.
-
3 Make the Mashed Potatoes
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mashed potatoes and 1/4 tsp. salt to hot pan. Stir vigorously until combined and heated through, 2-3 minutes.Remove from burner. Stir in creme fraiche and cheese until melted and combined.While mashed potatoes heat, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook trout to medium heat and add 1 tsp. olive oil.
Add shallots to hot pan. Stir occasionally until shallots are tender and translucent, 2-3 minutes.Remove from burner. Stir in softened butter until combined. Rest, 1 minute.After 1 minute, add mayonnaise and lemon juice. Stir vigorously until combined.If sauce looks greasy, let pan cool more and stir in cold water, 1 tsp. at a time, until sauce is combined.Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
