Herby Almond Crusted Trout
with Lemony Leek Risotto- Salmon
- Sulphites
- Almonds
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
- Egg
- Gluten
- Fish
- Crustaceans
Delicate, crisp, and bursting with flavor, this Herby Almond-Crusted Trout features a golden, nutty coating infused with herbs, roasted broccolini, accompanied by a creamy, lemony, leek risotto. It's a flavorful, decadent dish - perfect for a summer evening.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
28 g
Almonds, sliced
(Contains: Almonds May be present: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Egg, Gluten)
1 unit(s)
Lemon
170 g
Broccolini
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¾ cup
Arborio Rice
56 g
Leek, sliced
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Sulphites, Egg, Gluten, Fish, Crustaceans)
1 unit(s)
Vegetable Broth Concentrate
(May be present: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Sulphites, Egg, Gluten, Fish, Crustaceans)
7 g
Chives
Not included in your delivery
2 tbsp
Oil*
1 tsp
Salt*
1 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450 °F.
- Wash and dry all produce.
- In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 servings) and broth concentrate.
- Cover and bring to a gentle boil over medium.
- Meanwhile, zest and juice half the lemon (whole lemon for 4 servings) and cut any remaining lemon into wedges.
- Thinly slice chives.
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, leeks, then half the Italian Herb Spice Blend. Season with salt. Cook 2-3 min, stirring occasionally, until softened.
- Add rice. Cook 1-2 min, stirring often, until fragrant.
- Add cooking wine. Cook 1-2 min, stirring often, until evaporated.
- To the pan with rice, add 1 cup broth from the medium pot (from step 1).
- Continue adding broth 1 cup at a time, stirring regularly, for 20-22 min, until liquid is absorbed, texture is creamy and rice is tender.
- When the last cup of broth has been absorbed and rice is tender and creamy, remove pan from heat.
- Add cream, 1/2 tsp (1 tsp) lemon zest, 1 tsp (2 tsp) lemon juice and half the Parmesan. Season with salt and pepper, then stir to combine.
- Meanwhile, open one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in the package until broken into small crumbs (or finely chop if you prefer). Mix with 1 tbsp (2 tbsp) oil, season with salt, stir to combine.
- Pat trout dry with paper towel.
- To a parchment-lined baking sheet, add trout.
- Season each side with remaining Italian Herb Spice Blend, salt and pepper.
- Sprinkle crushed almond mixture over the tops. (TIP: Gently press the crushed almonds onto the fish to adhere.)
- Roast in the middle of the oven for 10-12 min, until trout is cooked through.**
- Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- To an unlined baking sheet, add broccolini,1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Season with salt and pepper then toss to combine.
- Roast in the bottom of the oven for 6-9 min, flipping halfway through, until golden. Once flipped, add remaining parmesan. (TIP: Broccolini can burn quickly, so keep an eye on it!)
- Divide risotto, broccolini, and trout between bowls.
- Sprinkle with chives.
- Squeeze a lemon wedge over top.
