Scandi-Style Steelhead Trout
with Creamy Fennel Salad & Pickled Beets
Cooking time
35 minutes
Servings
2/4
Calories
840 /serving
Be steel your heart! Put an array of Nordic notions on display, as steelhead trout gently bakes alongside sliced beets, quickly pickled with lemon and shallot. Boil fingerlings with dill stems (a smart Scandi trick) and drop in a salad of finely sliced fennel and cucumber for contrast.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 14g Dill
- 1 Lemon
- 1 Fennel bulb
- 1 Cucumber
- 450g Fingerling potatoes
- 1 Shallot (or onion)
- 225g Red beets
- 30ml Whole-grain mustard
- 43ml Sour cream
- 8g Fish Tales spices (black pepper, dill weed, salt, paprika, red bell peppers, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, canola oil, lemon powder, citric acid)
Contains: Milk • Mustard • Sulphites • Trout
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
45 g
Saturated Fat
17 g
Sodium
930 mg
Total Carb
79 g
Sugars
22 g
Protein
32 g
Fibre
15 g
Preparation
Boil the potatoes
- Preheat the oven to 400°F.
- Pick the dill fronds off the stems; roughly chop the fronds, keeping them separate.
- Halve the potatoes lengthwise if large.
- Place the potatoes and dill stems in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain, remove the dill stems and return to the pot.
- Add ½ the spices, ½ the mustard, 2 tbsp butter (double for 4 portions) and S&P; stir well.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Using your peeler, peel the cucumber into ribbons (or thinly slice crosswise).
- Juice the lemon.
- Peel and halve the beets; cut into ¼ inch wedges.
- Halve and peel the shallot; small-dice ½ and thinly slice the remaining ½.
Start the beets
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, 10 min., until partially cooked.
Bake the trout & finish the beets
- Meanwhile, in a small bowl, make the glaze by combining the diced shallot, ⅓ of the dill fronds, the remaining mustard and a drizzle of oil.
- Pat the trout dry; season with the remaining spices and S&P.
- When the beets are partially cooked, flip and add the trout.
- Arrange, skin-sides down, and spread with the glaze. Bake, 8 to 12 min., until the beets and trout* are cooked through.
- In a medium bowl, combine the beets, sliced shallot, ½ the lemon juice and S&P.
Make the salad
- Meanwhile, in a large bowl, combine the sour cream, remaining lemon juice, ½ the remaining dill fronds, a drizzle of oil and S&P.
- Add the fennel and cucumber; toss well.
Plate your dish
- Divide the trout, potatoes and salad between your plates.
- Garnish with the remaining dill fronds.
- Serve the beets on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
