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

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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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