Premium

Crispy Steelhead Trout & Creamy Dijon Sauce

with Pancetta, Potatoes & Brussels Sprouts

50 MIN

+$7.00/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

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

1060 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Steelhead Trout Fillets
3 oz Diced Pancetta
¾ lb Golden Or Red Potatoes
½ lb Brussels Sprouts
1 bunch Parsley
1 Shallot
1 Tbsp Whole Grain Dijon Mustard
¼ cup Cream
1 oz Balsamic-Marinated Cipolline Onions
2 Tbsps Vegetable Demi-Glace
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Red, Yellow, Or Orange Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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

See Plans

1 Prepare the ingredients

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.