Meal Kit

Trout Amandine

with carrots and parsnips

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Trout), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Pescatarian
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART

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)

  • Info
    10 oz. Steelhead Trout Filets
  • 8 oz. Carrot
  • 4 oz. Parsnips
  • Info
    1 oz. Butter
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Roasted Sliced Almonds
  • 0.28 oz. Lemon Juice
  • ¼ oz. Parsley
  • ½ tsp. Smoked Paprika
Contains: Sulfites
Food intolerance information

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)

  • Calories
    560
  • Carbohydrates
    22g
  • Net Carbs
    15g
  • Fat
    39g
  • Protein
    35g
  • Sodium
    1180mg

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

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • 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.

  1. 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. 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. 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. 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. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping trout with brown butter. Bon appétit!

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