something trout
and Green Bean Almondine
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
113 g
Champignons
170 g
Haricots verts
7 g
Persil
1 pièce(s)
Citron
2 pièce(s)
Gousses d'ail
¼ tasse(s)
Fromage de chèvre, émietté
(Contient: Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Sulfites, Soya)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Oeuf, Lait, Moutarde, Arachides, Sésame, Sulfites, Soya, Gluten)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
Pas inclus dans votre livraison
3 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Quarter mushrooms.
- Trim green beans.
- To an unlined baking sheet, add mushrooms, green beans and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 12-14 min, stirring halfway until tender and golden.
- While veggies roast, zest, then juice half the lemon. Cut remaining into wedges.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Pat trout dry with paper towels. Season with salt and pepper. Sprinkle half the Cream Sauce Spice Blend evenly on all sides.
- Reheat the same pan from step 2 over medium.
- When hot, add 1/2 tbsp oil, then trout, flesh-side down, shaking off any exess Cream Sauce Spie Blend. Cook for 6-8 min, flipping halfway through, until golden and cooked through.** (Note: for 4 servings, cook trout in 2 batches with 1/2 tbsp oil per batch)
- Transfer trout to a plate. Cover to keep warm.
- Reserve fat in pan.
- Reheat pan over low. Add garlic and remaining Cream Sauce Spice Blend. Cook for 30 sec, stirring often until fragrant.
- Add white wine. Cook for 1-2 min, stirring often until sauce thickens slightly.
- Remove pan from heat. Stir in half the parsley, 2 tbsp (4 tbsp) butter and 1/2 tbsp (1 tbsp) lemon juice.
- Fluff rice with a fork. stir in lemon zest, half the almonds and remaining parsley.
- Divide rice, veggies and trout between plates.
- Top veggies with goat cheese and remaining almonds.
- Spoon meunière sauce over trout.
