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
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- 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
- 10 oz. Yellowtail Portions
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ⅗ oz. Butter
- ½ oz. Shredded Parmesan Cheese
- 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)
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Calories600
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Carbohydrates12g
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Net Carbs8g
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Fat46g
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Protein35g
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Sodium910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Small Non-Stick Pan
- 1 Potato Masher
- 1 Plate
- 1 Colander/Strainer
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
Coarsely crush walnuts.
Cut cauliflower into bite-sized pieces.Stem and mince rosemary.Mince chives.Pat yellowtail dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
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/strainer 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.For smoother cauliflower, let cool slightly. Use an immersion blender or add mixture to a heat-proof food processor and puree until smooth. Return to pot and cover to keep warm.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. Set aside. -
4 Cook the Yellowtail
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add yellowtail to hot pan, skin-side up. 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.Transfer yellowtail to a plate. Wipe pan clean and keep over medium heat. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil to hot pan.
Add walnuts and 1/2 tsp. rosemary. Stir often until rosemary is fragrant, 30-60 seconds.Add roasted garlic & herb butter and stir occasionally until melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping yellowtail with sauce. Garnish mashed cauliflower with chive brown butter. Bon appétit!
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