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Crispy Steelhead Trout & Creamy Dijon Sauce
with Pancetta, Potatoes & Brussels Sprouts
50 MIN
$18.99/serving
2 Servings
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
We’re giving these trout fillets a touch of French bistro flair by finishing them with spoonfuls of a piquant pan sauce made with cream, vegetable demi-glace, and whole grain dijon.
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NutritionPER SERVING
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Calories1060 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Steelhead Trout Fillets
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3 oz Diced Pancetta
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¾ lb Golden Or Red Potatoes
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½ lb Brussels Sprouts
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1 bunch Parsley
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1 Shallot
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1 Tbsp Whole Grain Dijon Mustard
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¼ cup Cream
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1 oz Balsamic-Marinated Cipolline Onions
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2 Tbsps Vegetable Demi-Glace
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Red, Yellow, Or Orange Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to a boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and thinly slice the shallot. Roughly chop the onions. Roughly chop the parsley leaves and stems.
2
Parboil the potatoes
Add the diced potatoes to the pot of boiling water. 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.
3
Cook the pancetta
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, 4 to 5 minutes, or until crispy and cooked through. Leaving any oil and browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
4
Cook & finish the vegetables
Heat the pan of reserved fond on medium-high until hot. Add the parboiled potatoes in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned and crispy. Add the sliced brussels sprouts and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sliced shallot. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a large bowl. Add the chopped onions and cooked pancetta; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
5
Cook the fish
Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
6
Make the pan sauce & serve your dish
To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to a boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and thinly slice the shallot. Roughly chop the onions. Roughly chop the parsley leaves and stems.
2
Parboil the potatoes
Add the diced potatoes to the pot of boiling water. 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.
3
Cook the pancetta
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, 4 to 5 minutes, or until crispy and cooked through. Leaving any oil and browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
4
Cook & finish the vegetables
Heat the pan of reserved fond on medium-high until hot. Add the parboiled potatoes in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned and crispy. Add the sliced brussels sprouts and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the sliced shallot. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a large bowl. Add the chopped onions and cooked pancetta; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
5
Cook the fish
Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
6
Make the pan sauce & serve your dish
To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley. Enjoy!
Tips from Home Chefs
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