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Crispy Skin Trout Fillets
with Creamy Chowder-Style Potatoes & Pancetta
40 MIN
+$10.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Inspired by one of our favorite seasonal ingredients and go-to comfort foods—corn chowder—this dish features smoky-spiced trout served over a rich base of corn, potatoes, and pancetta tossed with cream, whole grain dijon, and savory broth.
TECHNIQUE TO HIGHLIGHT
You’ll parboil the diced potatoes, or simply boil them for a few minutes less than you would for a mash, to help them hold their shape as you toss in all of the other ingredients.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1180 Cals (est.)
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fresh
ingredients
Title
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2 Sustainably Sourced, Skin-On Steelhead Trout Fillets
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3 oz Diced Pancetta
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2 ears Of Corn
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¾ lb Potatoes
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1 Poblano Pepper
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1 Lemon
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2 stalks Celery
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1 bunch Chives
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¼ cup Cream
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⅓ cup Chicken Bone Broth
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⅓ cup Crispy Onions
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½ oz Sweety Drop Peppers
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1 Tbsp Whole Grain Dijon Mustard
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & parboil the potatoes
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. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to coat.
2
Prepare the remaining ingredients
Meanwhile, remove any husks and silks from the corn; cut the kernels off the cobs. Small dice the celery. Quarter and deseed the lemon. Thinly slice the chives. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
3
Cook the pancetta & vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the corn kernels, diced celery, diced poblano pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Turn off the heat; stir in the juice of 2 lemon wedges. Transfer to the pot of parboiled potatoes. Rinse and wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle 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.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish & serve your dish
To the pot of cooked potatoes, pancetta, and vegetables, add the broth, mustard, and cream; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and combined. Turn off the heat; stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished potatoes and pancetta topped with the cooked fish. Garnish with the sliced chives, pickled peppers, and crispy onions. Enjoy!
1
Prepare & parboil the potatoes
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. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to coat.
2
Prepare the remaining ingredients
Meanwhile, remove any husks and silks from the corn; cut the kernels off the cobs. Small dice the celery. Quarter and deseed the lemon. Thinly slice the chives. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
3
Cook the pancetta & vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the corn kernels, diced celery, diced poblano pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Turn off the heat; stir in the juice of 2 lemon wedges. Transfer to the pot of parboiled potatoes. Rinse and wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle 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.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish & serve your dish
To the pot of cooked potatoes, pancetta, and vegetables, add the broth, mustard, and cream; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and combined. Turn off the heat; stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished potatoes and pancetta topped with the cooked fish. Garnish with the sliced chives, pickled peppers, and crispy onions. Enjoy!
Tips from Home Chefs