Trout Almondine
with creamed corn and orzo
Crispy Cornmeal-crusted trout served with creamy orzo tossed with sweet corn, spinach and juicy tomatoes. A comforting, southern-inspired dish with rich textures, fresh veggies and bold flavor in every bite.
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)
227 g
Maïs en grains
23 g
Mélange d’épices pour semoule de maïs
(Contient: Blé Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
170 g
Orzo
(Contient: Blé)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
113 g
Jeunes épinards
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Crustacés, Poisson, Gluten)
1 pièce(s)
Échalote
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
227 g
Tomates cerises anciennes
Pas inclus dans votre livraison
⅓ cc
Sel*
⅓ cc
Poivre*
1 cs
Huile*
1 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- Before starting, preheat the oven to 450 °F.
Wash and dry all produce. - Halve tomatoes.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Peel, then cut shallot into 1/4-inch pieces.
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pot is hot, add corn and shallots. Season with salt and pepper. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.)
- Cook for 5-7 min, stirring occasionally, until golden and tender.
- To the same pot, heat 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, add shallots and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly.
- Add orzo, corn and 2 cups (4 cups) water.
- Bring to a simmer. Once simmering, reduce heat to medium-low. Cover and cook for 10-12 min, stirring occasionally, until most of the liquid is absorbed and orzo is tender. (TIP: It's important to stir from time to time, so the orzo does not stick to the pot.)
- To a medium bowl, add Cornmeal Breading Spice Blend and Zesty Garlic Blend.
- Pat trout dry with paper towels. season with salt and pepper.
- Brush mayo all over each piece of trout.
- Add each trout to the cornmeal mixture. Toss to coat, pressing breading into trout to adhere.
- Discard any excess Cornmeal Breading Spice Blend.
- To a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add trout. Sear for 2-3 min per side, until golden and cooked through.**
- Transfer trout to a plate.
- To orzo, parmesan, spinach and tomatoes. Cook for 1-2 min, stirring constantly, until smooth and spinach softens.* (TIP: Let orzo stand covered for a few mins before serving.)
- Divide corn orzo between bowls.
- Divide trout between bowls.
