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Clean15
Dairy Free
Gluten Free

Honey-Mustard Trout

with Mushroom & Lentil Salad

Cooking time

15 minutes

Servings

2/4

Calories

770 /serving

With its rich and elegant flavours, there is not much that needs to be added to a fillet of rainbow trout to create a mouthwatering meal! Tonight some salt and pepper is all you need to sear the fish until perfectly cooked. We pair it with a honey and whole grain mustard sauce that also doubles as a balanced vinaigrette for a white button mushroom, arugula and lentil salad. It all makes for a meal that is full of colour, protein, healthy fats and flavour. Three cheers for a recipe that is as mouthwateringly good as it is nutritious!

We will send you:

  • 2 Trout fillets (High-protein serving)
  • 60g Baby arugula (or baby spinach)
  • 15ml Minced garlic
  • 1 Bunch of thyme
  • 225g Sliced white button mushrooms
  • 1 Portobello mushroom
  • 15ml Whole grain mustard
  • 14g Honey
  • 540ml Lentils (canned)
  • 15ml White wine vinegar
  • 14.25g Lemon-herbed lentil salad spice blend (spices (including mustard), salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil, garlic powder)

  • You will need:

    2 Large pans (nonstick if possible)
    Strainer
    Olive oil
    Oil
    Salt & pepper
    Total Fat
    37 g
    Saturated Fat
    5 g
    Sodium
    710 mg
    Total Carbs
    57 g
    Sugars
    14 g
    Protein
    58 g
    Fibres
    10 g
    Preparation
    a picture
    Cook the mushrooms
    Pick the thyme leaves off the stems. Halve the portobello crosswise; thinly slice lengthwise. In a large pan, heat a drizzle of oil on medium. Add the garlic, portobellos, white button mushrooms and thyme. Cook, stirring occasionally, 3 to 4 minutes, until beginning to brown and soften; season with S&P to taste.
    a picture
    Cook the trout
    While the mushrooms cook, in another large pan (nonstick if possible), heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with S&P. Add the trout* to the pan (skin side up) and cook, 2 to 3 minutes per side, or until cooked as desired. Transfer to a plate.
    a picture
    Cook the lentils
    Drain and rinse the lentils. In the same pan, heat a drizzle of oil on medium. Add the lentils; season with the spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until heated through.
    a picture
    Make the vinaigrette
    In a bowl, combine the honey, mustard, vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
    a picture
    Finish & serve
    In a large bowl combine the mushrooms, lentils and arugula; drizzle with ½ the vinaigrette and toss to combine; season with S&P to taste. Divide the finished lentils and vegetables between your plates. Top with the fish and drizzle with as much of the remaining vinaigrette as you’d like. Bon appétit!