Crispy Cornmeal Crusted Trout
with creamy corn orzo- Salmon
- Wheat
- Sulphites
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- 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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
227 g
Corn Kernels
23 g
Cornmeal Breading Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
170 g
Orzo
(Contains: Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
113 g
Baby Spinach
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
227 g
Baby Heirloom Tomatoes
Not included in your delivery
⅓ tsp
Salt*
⅓ tsp
Pepper*
1 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
