Crispy Skin Trout & Apple Compote with Roasted Vegetables & Salsa Verde Rice
Premium

Crispy Skin Trout & Apple Compote

with Roasted Vegetables & Salsa Verde Rice

50 MIN
+$6.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

INGREDIENT IN FOCUS
Similar in appearance to salmon, steelhead trout is a mild, slightly sweet fish with a rich, bright orange flesh and delicate skin that turns deliciously crispy when cooked in the pan.

WHY WE LOVE THIS DISH
For extra dynamic depth of flavor, we’re making a compote (or simply, a fresh fruit sauce heated briefly on the stove) to top the fish. It highlights sweet apples cooked in the reserved, herbaceous oil used to fry fragrant rosemary leaves, plus a bit of creamy butter and rich demi-glace to finish.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1150 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Crispy Skin Trout & Apple Compote with Roasted Vegetables & Salsa Verde Rice
Title
  • 4 Skin-On Steelhead Trout Fillets
  • 1 cup Red Rice Blend
  • 2 Apples
  • 1 lb Brussels Sprouts
  • ¾ lb Carrots
  • 1 bunch Rosemary
  • 1 bunch Chives
  • 1 Tbsp Verjus Blanc
  • 2 oz Butter
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Shallot
  • ½ cup Roasted Walnuts
  • 1 Tbsp Apple Cider Vinegar
  • ⅓ cup Salsa Verde
time-saving
tips & techniques
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the walnuts. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the brussels sprouts; halve lengthwise. Slice the chives into 1-inch pieces. Pick the rosemary leaves off the stems. Grate the apple on the large side of a box grater, discarding the core. Peel and small dice the shallot.

Cook & finish the rice
2 Cook & finish the rice

Add the rice to the pot of boiling water and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the salsa verde and chopped walnuts. Taste, then season with salt and pepper if desired. Cover to keep warm.

Roast the vegetables
3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the carrot pieces and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the verjus and sliced chives; carefully stir to coat.

Fry the rosemary
4 Fry the rosemary

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until crispy. Leaving the rosemary oil in the pan, transfer the leaves to a paper towel-lined plate; immediately season with salt.

Make the apple compote
5 Make the apple compote

To the pan of reserved rosemary oil, add the grated apple and diced shallot; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until softened and most of the liquid has cooked off. Add the butter and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Stir in half the fried rosemary. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

Cook the fish & serve your dish
6 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish over the finished rice and roasted vegetables. Top with the apple compote and remaining fried rosemary. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Crispy Skin Trout & Apple Compote

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the walnuts. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the brussels sprouts; halve lengthwise. Slice the chives into 1-inch pieces. Pick the rosemary leaves off the stems. Grate the apple on the large side of a box grater, discarding the core. Peel and small dice the shallot.

2 Cook & finish the rice

Add the rice to the pot of boiling water and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the salsa verde and chopped walnuts. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the rice
Roast the vegetables
3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the carrot pieces and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the verjus and sliced chives; carefully stir to coat.

4 Fry the rosemary

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until crispy. Leaving the rosemary oil in the pan, transfer the leaves to a paper towel-lined plate; immediately season with salt.

Fry the rosemary
Make the apple compote
5 Make the apple compote

To the pan of reserved rosemary oil, add the grated apple and diced shallot; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until softened and most of the liquid has cooked off. Add the butter and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Stir in half the fried rosemary. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

6 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish over the finished rice and roasted vegetables. Top with the apple compote and remaining fried rosemary. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish & serve your dish
Browse Steps
1 of 6