Pecan-Crusted Trout with a Cranberry-Studded Salad & Thyme-Roasted Potatoes

DF

fresh ingredients

IN THE KIT

  • 12 oz
    wild trout
  • 10
    potatoes
  • 2 oz
    pecans
  • 1 oz
    fresh thyme
  • 6 oz
    mixed greens
  • 2 oz
    almonds/dried cranberry
  • 6 oz
    seasoned panko
  • 2 oz
    house dressing
  • 4 oz
    honey mustard sauce
  • 12
    lemon
  • 1 oz
    garlic butter

Not Included

Salt & pepper

Olive oil

 

Kitchen Items Needed

2 baking sheets

Skillet

Medium bowl

Small bowl

Paper towel

Large bowl

cook along

INSTRUCTIONS

Prep

Adjust racks to top & middle positions & preheat oven to 450°;

Cut potatoes into ¼-inch-thick rounds;

Strip thyme leaves from stems; roughly chop leaves; 

Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin;

Pat trout dry with paper towels; season with salt & pepper;

Cut lemon into wedges.

1Roast Potatoes

Lightly oil a baking sheet. Toss potatoes on the sheet with a drizzle of oil, half the chopped thyme, salt, & pepper. Roast on top rack until browned and tender, 22-24 minutes total.

2Make Crust

Melt garlic butter in a skillet over medium heat. Turn off the heat, let cool slightly, then stir in pecans, panko, remaining chopped thyme, & a pinch of salt & pepper.

3Roast Fish

Drizzle skin sides with oil; rub to coat. Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce. Mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to a middle rack & place trout on top rack. Roast until crust is golden brown & trout is cooked through, 10-12 minutes.

4Make Salad

In a large bowl, combine mixed greens, cranberries & almonds, house dressing. Squeeze juice from lemons, season with salt, pepper, toss & set aside. 

5To Serve

Divide trout, potatoes, & salad between plates. Drizzle trout with any remaining honey mustard sauce & serve.