Meal Kit
Steelhead Trout in Shallot-Butter Sauce
with roasted fingerling potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Steelhead Trout), Milk
Chef
Scott Gorsky
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 5 fl. oz. Evaporated Whole Milk
- 1 Shallot
- 2 fl. oz. White Cooking Wine
- 1⅕ oz. Butter
- ¼ oz. Parsley
- ¼ oz. Capers
- 2 Steelhead Trout Fillets
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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Calories610
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Carbohydrates40g
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Net Carbs35g
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Fat26g
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Protein42g
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Sodium840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Halve potatoes lengthwise. Peel and mince shallot. Stem and mince parsley. Pat steelhead trout dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.
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2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer. Roast until golden brown and tender, 18-20 minutes. While potatoes roast, cook trout.
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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.
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4 Start the Sauce
Return pan used to cook trout to medium heat. Add 1/2 tsp. olive oil and shallot to hot pan. Stir often until shallots soften, 2-3 minutes. Add white wine and capers. Bring to a simmer and cook until liquid mostly evaporates, 2-3 minutes.
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5 Finish the Sauce
Add evaporated milk to pan. Raise heat to medium-high. Cook, stirring often, until sauce is just thick enough to coat the 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.
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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.
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