Trout Almondine
with creamed corn and orzo- Saumon
- Blé
- Sulfites
- Oeuf
- Moutarde
- Lait
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Crustacés
- Poisson
- Gluten
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.
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.
