IN THE KIT
12 ozwild trout
1 ozfresh thyme
6 ozmixed greens
2 ozalmonds/dried cranberry
6 ozseasoned panko
2 ozhouse dressing
4 ozhoney mustard sauce
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
2 baking sheets
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.
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 & tender, 22-24 minutes total.
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.
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.
*If filets are of different thickness, keep an eye on the cooking process as you may need to cook thicker pieces longer & avoid burning the crust*
In a large bowl, combine mixed greens, cranberries & almonds, house dressing. Squeeze juice from lemons, season with salt, pepper, toss & set aside.
Divide trout, potatoes, & salad between plates. Drizzle trout with any remaining honey mustard sauce & serve.