Meal Kit
Culinary Collection
Walnut-Rosemary Yellowtail and Mashed Cauliflower
with chive brown butter
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Fish (Yellowtail), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
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10 oz. Yellowtail Portions
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
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½ oz. Walnut Halves
- 6 Chive Sprigs
- 1 Rosemary Sprig
- ½ tsp. Garlic and Parsley Seasoning
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) 4PXwVZ3m
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Calories600
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Carbohydrates12g
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Net Carbs8g
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Fat45g
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Protein35g
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Sodium910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Small 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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or NY strip steak, 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
Lightly crush walnuts in shipping bag.
Cut cauliflower into bite-sized pieces.Stem and mince rosemary.Mince chives. -
2 Make the Mashed Cauliflower
Bring a medium pot with cauliflower covered by 3 cups water to a boil.
Once boiling, cover and cook until fork-tender, 12-15 minutes.Remove from burner. Drain cauliflower in a colander and return to pot. Add creme fraiche, cheese, garlic and parsley seasoning, and 1/4 tsp. salt. Mash until combined and smooth. Make sure cauliflower is well-drained before mashing.While cauliflower cooks, continue recipe. -
3 Make the Chive Brown Butter
Place a small non-stick pan over medium-low heat.
Add plain butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.Add chives and immediately remove from burner. -
4 Cook the Yellowtail
Pat yellowtail dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add yellowtail to hot pan, skin-side up first, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook yellowtail to medium heat and add 1 tsp. olive oil.
Add crushed walnuts and 1/2 tsp. rosemary to hot pan. Stir often until fragrant, 30-60 seconds.Add garlic & herb butter and stir until melted and combined.Remove from burner.Plate dish as pictured on front of card, topping yellowtail with sauce and garnishing mashed cauliflower with chive brown butter. Bon appétit!
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