We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Trout with Creamy Potato Salad
& Wilted Spinach
-
Servings
-
NutritionEst. calories
Many believe it to be an American classic, but potato salad is actually a popular dish around the world. This version is a fusion of influences from the traditional potato salads of Brazil and several countries throughout Europe. Cornichons, sweet, French gherkin pickles, are often used in the Dutch and Czech preparations, along with the typical mayonnaise and onion. We also included a little Greek yogurt for added creaminess, and some lemon juice to make the salad a zippy side for a seared trout fillet.
Get Cooking
fresh
ingredients
Title
-
4 Cornichons
-
2 cloves Garlic
-
2 Large Yukon Gold Potatoes
-
1 Large Purple Spring Onion
-
2 Trout Fillets
-
2 Tbsps Mayonnaise
-
¼ cup Plain Greek Yogurt
-
1 Lemon
-
5 oz Baby Spinach
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Mince the cornichons. Peel the garlic. Thinly slice 1 clove, and mince the other clove until it resembles a paste. Cut the potatoes into large chunks. Peel off the outermost layer of the spring onion. Trim off the end of the tough, dark green part and the root. Thinly slice the rest of the spring onion, keeping the white and light green parts separate from the dark green parts.
2
Boil the potatoes:
When the pot of water comes to a boil, add the potatoes. Boil 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them under cold water, and transfer them to a medium bowl. Allow them to cool for about 5 minutes.
3
Cook the trout:
While the potatoes cool, heat a little olive oil in a large pan on high until hot. Pat the trout fillets dry with paper towels, and season them with salt and pepper. Add the trout to the hot pan, skin side down, and cook 3 to 5 minutes per side or until golden brown and cooked through. Transfer the cooked fillets to a plate.
4
Make the potato salad:
Add the cornichons, garlic paste, mayonnaise, yogurt, the dark green part of the spring onion, and the juice of half the lemon to the bowl with the potatoes. Stir to combine and season with salt and pepper to taste.
5
Cook the spring onion & wilt the spinach:
Wipe out the pan used to cook the fish. Add a little olive oil and heat the pan on medium-high until hot. Add the white and light green sliced spring onion and the sliced garlic. Cook 1 to 2 minutes, or until lightly golden. Add the spinach and remove the pan from the heat. Stir until the spinach wilts slightly, then season with salt and pepper to taste. (If the spinach starts to wilt too much, you can transfer it to a plate to stop the cooking.) Squeeze a little lemon juice over the spinach.
6
Plate your dish:
Divide the trout, potato salad, and wilted spinach between 2 plates. Garnish with lemon wedges. Enjoy!
1
Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Mince the cornichons. Peel the garlic. Thinly slice 1 clove, and mince the other clove until it resembles a paste. Cut the potatoes into large chunks. Peel off the outermost layer of the spring onion. Trim off the end of the tough, dark green part and the root. Thinly slice the rest of the spring onion, keeping the white and light green parts separate from the dark green parts.
2
Boil the potatoes:
When the pot of water comes to a boil, add the potatoes. Boil 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them under cold water, and transfer them to a medium bowl. Allow them to cool for about 5 minutes.
3
Cook the trout:
While the potatoes cool, heat a little olive oil in a large pan on high until hot. Pat the trout fillets dry with paper towels, and season them with salt and pepper. Add the trout to the hot pan, skin side down, and cook 3 to 5 minutes per side or until golden brown and cooked through. Transfer the cooked fillets to a plate.
4
Make the potato salad:
Add the cornichons, garlic paste, mayonnaise, yogurt, the dark green part of the spring onion, and the juice of half the lemon to the bowl with the potatoes. Stir to combine and season with salt and pepper to taste.
5
Cook the spring onion & wilt the spinach:
Wipe out the pan used to cook the fish. Add a little olive oil and heat the pan on medium-high until hot. Add the white and light green sliced spring onion and the sliced garlic. Cook 1 to 2 minutes, or until lightly golden. Add the spinach and remove the pan from the heat. Stir until the spinach wilts slightly, then season with salt and pepper to taste. (If the spinach starts to wilt too much, you can transfer it to a plate to stop the cooking.) Squeeze a little lemon juice over the spinach.
6
Plate your dish:
Divide the trout, potato salad, and wilted spinach between 2 plates. Garnish with lemon wedges. Enjoy!
Tips from Home Chefs
About Blue Apron
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 any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered