Meal Kit
Trout Amandine
with carrots and parsnips
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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
- 4 oz. Parsnips
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1 oz. Butter
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Roasted Sliced Almonds
- 0.28 oz. Lemon Juice
- ¼ oz. Parsley
- ½ tsp. Smoked Paprika
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) DOpvJ0Pr
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Calories560
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Carbohydrates22g
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Net Carbs15g
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Fat39g
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Protein35g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
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 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 yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim ends off parsnips and peel. Cut into 1/4" slices on an angle.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot and parsnips are larger than 1" in diameter, halve before slicing.Stem and mince parsley.Pat trout dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots, parsnips, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until lightly browned, 4-6 minutes.
Add 1/4 cup water, cover, and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.Uncover and add a pinch of salt, paprika, and garlic & herb butter. Stir until combined and melted, 30-60 seconds.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Trout
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Add trout, skin-side up first, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Brown Butter
Return pan used to cook trout to medium-low heat.
Add plain butter and almonds to hot pan and stir occasionally until butter smells "nutty", turns golden, and brown flecks appear, 4-6 minutes.Remove from burner. Add parsley, lemon juice, and a pinch of salt and pepper. Stir to combine. -
5 Finish the Dish
Plate dish as pictured on front of card, topping trout with brown butter. Bon appétit!
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