Meal Kit
Trout and Braised Carrot-Parsnip Medley
with almond-brown butter sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
- GLP-1 Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 10 oz. Steelhead Trout Filets
- 1 Parsnips
- 8 oz. Carrot
- 1 oz. Butter
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Roasted Sliced Almonds
- ¼ oz. Parsley
- 0.14 oz. Lemon Juice
- 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)
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Calories620
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Carbohydrates35g
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Net Carbs25g
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Fat39g
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Protein36g
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Sodium1190mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Plate
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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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1 Prepare the Ingredients
Trim ends off half the parsnips and peel. Cut into 1/4" slices on an angle (remaining half are yours to use as you please!).
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 roasted 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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