L’Artisan: Seared Steelhead Trout with Walnut-Olive Vinaigrette
Buttery Orzo & Roasted Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Steel the show with a stunning supper of pan-seared steelhead trout. These red-pink fillets—sustainably raised in the Pacific Northwest so they’re better for you and the environment—take to this vinaigrette like, well, a fish to water! It’s made with Kalamata olives, toasted walnuts and champagne vinegar punched up with fresh parsley for an exciting range of flavours. Bring your catch on board over buttered orzo pasta, with a side of roasted cauliflower showered with our Mediterranean Shores seasoning.
We will send you:
- 2 Steelhead trout fillets
- 1 Bunch of parsley
- 1 Head of cauliflower
- 30ml Champagne vinegar
- 25g Kalamata olives
- 25g Chopped walnuts
- 140g Orzo
- 60ml Vegetable demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Trout, Walnuts, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
6 g
Sodium
790 mg
Total Carb
76 g
Sugars
10 g
Protein
53 g
Fibre
10 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the core of the cauliflower; cut the head into small florets. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Mise en place
Meanwhile, finely chop the parsley leaves and stems. Finely chop the olives.
Boil the orzo
Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and add 1 tbsp butter (double for 4 portions) to prevent sticking. Keep warm.
Make the vinaigrette
Meanwhile, in a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Add the demi-glace, olives, vinegar (start with ½), 2 tbsp water (double for 4 portions) and ⅓ of the remaining spices; bring to a boil. Off the heat, add 2 tbsp olive oil (double for 4 portions) and ½ the parsley; stir well. Transfer to a small bowl and season with S&P. Wipe out and reserve the pan.
Cook the trout
Pat the trout dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 3 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Finish & serve
To the pot of orzo, add the remaining parsley and S&P; stir well. Divide the orzo and cauliflower between your plates. Top the orzo with the trout. Spoon the vinaigrette over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
