Buttery Trout Meunière with Blistered Tomato Rice

Name: Buttery Trout Meunière with Blistered Tomato Rice and Green Bean-Mushroom Almondine
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 250 g Salmon Fillets, skin-on; ¾ cup Basmati Rice; 113 g Baby Tomatoes; 113 g Mushrooms; 170 g Green Beans; 7 g Parsley; 1 unit(s) Lemon; 2 unit(s) Garlic, cloves; 10 g Cream Sauce Spice Blend; 28 g Almonds, sliced; 7.5 g Vegetable Stock Powder; 4 tbsp White Cooking Wine; tbsp Unsalted Butter*; tbsp Oil*; tsp Salt*; tsp Pepper*

and Green Bean-Mushroom Almondine

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Trout Meunière, a classic French dish, shines with its delicate pan-fried fillet drizzled in a velvety butter sauce infused with lemon and parsley. On the side, green bean almondine brings a crisp, nutty contrast, with tender green beans tossed in toasted almonds and a hint of garlic, rustic elegance at it's best!

Allergens:

Salmon

•Wheat

•Almonds

•Soy

•Sulphites

•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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Basmati Rice

113 g

Baby Tomatoes

113 g

Mushrooms

170 g

Green Beans

7 g

Parsley

1 unit(s)

Lemon

2 unit(s)

Garlic, cloves

10 g

Cream Sauce Spice Blend

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

28 g

Almonds, sliced

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

7.5 g

Vegetable Stock Powder

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

4 tbsp

White Cooking Wine

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

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories680 kcal

Fat24 g

Saturated Fat4 g

Carbohydrate80 g

Sugar7 g

Dietary Fiber8 g

Protein39 g

Cholesterol60 mg

Sodium1110 mg

Trans Fat0 g

Potassium1200 mg

Calcium150 mg

Iron4.5 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

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Zester

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a medium pot, add stock concentrate, 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.

Quarter mushrooms.
Halve tomatoes.
Peel, then mince or grate garlic.
To an unlined baking sheet, add mushrooms, tomatoes, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
Roast in the middle of the oven, stirring halfway until tender.

While veggies roast, zest, then juice half the lemon.
Roughly chop parsley.
Trim green beans.

Heat a large non-stick pan over medium-high heat.
Wen hot, add green beans, 1 tbsp (2 tbsp) butter and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, for 4-6 min, stirring often until water has aborbed and veggies are tender-crisp.
Transfer to a plate and cover to keep warm.
Wipe out pan.
Pat trout dry with paper towels. Season with salt and pepper. Sprinkle flour on both sides.

Reheat pan over medium.
When hot, add trout (side?) Cook for 4-5 min, flipping halfway until golden and cooked through.** (Note: for 4 servings, cook trout in 2 batches with 1 tbsp butter per batch)
Transfer trout to a plate. Cover to keep warm.
Reheat pan over medium. When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook for 30 sec, stirring often.
Add parsley, lemon juice and white wine. Stir to combine. Salt and pepper?