Crispy Skin Trout Fillets with Creamy Chowder-Style Potatoes & Pancetta
Premium

Crispy Skin Trout Fillets

with Creamy Chowder-Style Potatoes & Pancetta

40 MIN
+$10.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1180 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Skin Trout Fillets with Creamy Chowder-Style Potatoes & Pancetta
Title
  • 2 Sustainably Sourced, Skin-On Steelhead Trout Fillets
  • 3 oz Diced Pancetta
  • 2 ears Of Corn
  • ¾ lb Potatoes
  • 1 Poblano Pepper
  • 1 Lemon
  • 2 stalks Celery
  • 1 bunch Chives
  • ¼ cup Cream
  • ⅓ cup Chicken Bone Broth
  • ⅓ cup Crispy Onions
  • ½ oz Sweety Drop Peppers
  • 1 Tbsp Whole Grain Dijon Mustard
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare & parboil the potatoes
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.

Prepare the remaining ingredients
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.

Cook the pancetta & vegetables
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.

Cook the fish
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.

Finish & serve your dish
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

Prepare & parboil the potatoes
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.

Prepare the remaining ingredients
Cook the pancetta & vegetables
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.

Cook the fish
Finish & serve your dish
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!

Browse Steps
1 of 5