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Seared Trout

with Peach and Arugula Salad

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

In this recipe, we combined the two complementary flavors of peach and tarragon, with the earthiness of potatoes and arugula. To achieve a nice brown color and crispy skin on your trout, make sure the pan is good and hot before adding the fish. We hope you’ll find this recipe to be a smash hit and a fun way to eat tasty fish.

fresh
ingredients
Seared Trout with Peach and Arugula Salad
Title
  • 6 oz Fingerling Potatoes
  • 2 Tbsps Almonds
  • 1 bunch Tarragon
  • 1 clove Garlic
  • 1 Peach
  • 1 Shallot
  • 2 Tbsps Apple Cider Vinegar
  • 2 Butterflied Trouts
  • 3 oz Arugula
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the potatoes into ¼-inch-thick discs. Roughly chop the almonds. Finely chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Pit and thinly slice the peach. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Add the shallot to a small bowl along with the cider vinegar.
Cook the potatoes:
2 Cook the potatoes:
Add the potatoes to the boiling water. Cook 5 to 6 minutes, or until tender when pierced with a fork. Drain and rinse under cool water.
Make the dressing:
3 Make the dressing:
While the potatoes cook, make the dressing. Add the garlic paste to the shallot and vinegar. Gradually whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.
Cook the trout:
4 Cook the trout:
Season the insides of the trout with salt and pepper, then sprinkle the tarragon all over the insides. In a large nonstick pan, heat some olive oil on medium-high until hot. Add the trout to the hot pan, skin side up. Season the skin side with salt and pepper. Cook 3 to 5 minutes per side, or until the skin is crispy on the second side, turning over once.
Make the salad:
5 Make the salad:
While the fish cooks, in a large bowl, combine the arugula, sliced peach, almonds, and cooked potatoes. Spoon some of the dressing into the salad (you may have extra dressing) and season with salt and pepper. Gently toss to coat.
Plate your dish:
6 Plate your dish:
Divide the salad and trout between 2 plates. Spoon some of the remaining dressing over the fish, if you like. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the potatoes into ¼-inch-thick discs. Roughly chop the almonds. Finely chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Pit and thinly slice the peach. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Add the shallot to a small bowl along with the cider vinegar.
2 Cook the potatoes:
Add the potatoes to the boiling water. Cook 5 to 6 minutes, or until tender when pierced with a fork. Drain and rinse under cool water.
Cook the potatoes:
Make the dressing:
3 Make the dressing:
While the potatoes cook, make the dressing. Add the garlic paste to the shallot and vinegar. Gradually whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.
4 Cook the trout:
Season the insides of the trout with salt and pepper, then sprinkle the tarragon all over the insides. In a large nonstick pan, heat some olive oil on medium-high until hot. Add the trout to the hot pan, skin side up. Season the skin side with salt and pepper. Cook 3 to 5 minutes per side, or until the skin is crispy on the second side, turning over once.
Cook the trout:
Make the salad:
5 Make the salad:
While the fish cooks, in a large bowl, combine the arugula, sliced peach, almonds, and cooked potatoes. Spoon some of the dressing into the salad (you may have extra dressing) and season with salt and pepper. Gently toss to coat.
6 Plate your dish:
Divide the salad and trout between 2 plates. Spoon some of the remaining dressing over the fish, if you like. Enjoy!
Plate your dish: