Herby Almond Crusted Trout

Name: Herby Almond Crusted Trout with Lemony Leek Risotto
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Salmon Fillets, skin-on; 5 g Italian Herb Spice Blend; 28 g Almonds, sliced; 1 unit(s) Lemon; 170 g Broccolini; ¼ cup Parmesan Cheese, shredded; ¾ cup Arborio Rice; 56 g Leek, sliced; 56 mL Cream; 4 tbsp White Cooking Wine; 1 unit(s) Vegetable Broth Concentrate; 7 g Chives; 2 tbsp Oil*; 1 tsp Salt*; 1 tsp Pepper*; 1 tsp Sugar*

with Lemony Leek Risotto

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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.

Allergens:

Salmon

•Sulphites

•Almonds

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

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 contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

7 g

Chives

Not included in your delivery

2 tbsp

Oil*

1 tsp

Salt*

1 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values

Calories950 kcal

Fat51 g

Saturated Fat15 g

Carbohydrate82 g

Sugar8 g

Dietary Fiber7 g

Protein41 g

Cholesterol125 mg

Sodium2000 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium300 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Non-Stick Pan

•Measuring Spoons

•Measuring Cups

•Baking Sheet

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 28-30 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, reduce heat to low.
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, 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 8-10 min, flipping halfway through, until golden. Once flipped, add remaining parmesan. (TIP: Broccolini can burn quickly, so keep an eye on it!)

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).
Pat trout dry with paper towel.
To a parchment-lined baking sheet, add trout.
Brush with oil with 1 tbsp (2 tbsp) oil then season with remaining Italian Herb Spice Blend, salt and pepper. Flip to coat.
Sprinkle almonds 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.**