Trout in Brown Butter Amandine
with Roasted Broccoli & Mixed Green Salad
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Does it get more comforting than brown butter? Perk up this meal of lean trout and greens with a stunning sauce made from butter that you’ll cook slowly until nutty and brown, and then mix with lemon, garlic and almonds for unparalleled crunch. Drizzled over the beautiful fillets of trout, with crisp-tender broccoli on the side, it’ll elevate this weekday meal to Alp-level heights.
We will send you:
- 2 Trout fillets (high-protein serving)
- 90g Baby lettuce
- 200g Broccoli florets
- 1 Bunch of chives
- 1 Lemon
- 25g Sliced almonds
- 15ml Minced garlic
- 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Trout, Milk, Mustard, Almonds
You will need:
Large pan (non-stick if possible)
Zester
Sheet pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
52 g
Saturated Fat
16 g
Sodium
620 mg
Total Carbs
15 g
Sugars
4 g
Protein
37 g
Fibres
6 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
Make the brown butter amandine
While the broccoli roasts, zest and cut the lemon into 6 wedges. In a large pan (non-stick if possible), melt 3 tbsp butter (double for 4 portions) on medium-low. Cook, stirring frequently, 2 to 3 min., until the butter starts to foam (be careful not to overcook, as the butter can burn easily). Season with ½ the remaining spice blend and S&P. Add the almonds, garlic and as much lemon zest as you’d like. Toast, stirring occasionally, 2 to 3 min., until beginning to brown. Add the juice from up to ½ the lemon wedges (to taste) and stir to combine. Transfer to a medium bowl. Reserve the pan.
Make the salad
While the brown butter amandine cooks, thinly slice the chives. In a large bowl, thoroughly combine ½ the chives with 3 tbsp olive oil (double for 4 portions) and the juice from 1 of the remaining lemon wedges (double for 4 portions). Season with S&P to taste. Add the lettuce and toss well.
Cook the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with the remaining spice blend and S&P. Add the trout* to the pan, starting skin-sides up, and cook, 1 to 2 minutes per side, or until cooked as desired.
Plate your dish
Divide the finished broccoli and trout between your plates. Squeeze the juice from the remaining lemon wedges over the trout (to taste). Spoon as much brown butter amandine over the trout and broccoli as you’d like. Garnish the trout with the remaining chives. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
