Steelhead Trout with Shiitake Cream Sauce
over Lemony Pearl Couscous with Red Kale & Chives
Cooking time
30 minutes
Servings
2/4
Calories
1260 /serving
Delve into different textures. Each plate is cushioned with pearl couscous, mingling with wilted red kale, chives and lemon for brightness. It hosts seared Ocean Wise steelhead trout, expertly seared to flaky. Under a flutter of toasted panko, a creamy shiitake mushroom sauce brings it all beautifully back to earth.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 90g Shiitake mushrooms
- 6g Chives (or garlic chives)
- 2 Celery stalks
- 1 Shallot (or onion)
- 1 Lemon
- 1 Bunch of red kale
- 30g Panko
- 165g Multicoloured pearl couscous
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Trout, Wheat
You will need:
Medium pot
Medium pan
Large pan (non-stick if possible)
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
73 g
Saturated Fat
23 g
Sodium
700 mg
Total Carb
110 g
Sugars
11 g
Protein
46 g
Fibre
12 g
Preparation
Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with ¼ of the spices and S&P.
Toast the panko
Meanwhile, zest and juice the lemon. In a medium pan, heat 2 tbsp oil (double for 4 portions) on medium-high. Add the panko and toast, stirring often, 3 to 4 min., until golden brown. Transfer to a cutting board; season with the lemon zest (start with ½) and S&P. Lightly crush and transfer to a small bowl. Wipe out and reserve the pan.
Make the sauce
Halve, peel and mince the shallot. Remove the stems from the mushrooms; cut into ½ inch pieces. Thinly slice the chives. In the reserved pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and ½ the shallot. Sauté, 3 to 4 min., until nicely browned; season with S&P. Add the cream and 2 tbsp water (double for 4 portions). Cook, stirring often, 2 to 3 min., until slightly reduced. Off the heat, add ½ the chives, 2 tbsp butter (double for 4 portions) and S&P.
Sauté the kale
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the remaining shallot and sauté, 30 sec. to 1 min., until fragrant. Add the kale and ½ the remaining spices. Sauté, 3 to 4 min., until wilted; season with S&P. Transfer to the bowl of couscous. 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. Add the trout* and cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
Finish & serve
Meanwhile, thinly slice the celery crosswise. To the bowl of couscous and kale, add the celery, lemon juice and remaining chives. Divide the couscous and trout between your plates. Spoon the sauce over the trout. Garnish with the panko. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
