Buttery Trout Meunière with Nutty Rice
and Green Bean-Mushroom Almondine- Salmon
- Milk
- Wheat
- Almonds
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Mushrooms
170 g
Green Beans
7 g
Parsley
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Sulphites, Soy)
28 g
Almonds, sliced
(Contains: Almonds May be present: Egg, Milk, Mustard, Peanuts, Sesame, Sulphites, Soy, Gluten)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- 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.
