Steelhead Trout with Shiitake Cream Sauce
over Lemony Kale Pearl Couscous
Cooking time
30 minutes
Servings
2/4
Calories
1230 /serving
Delve into different textures. Each plate is cushioned with pearl couscous, mingling with wilted red kale, chives and lemon for brightness. Under a flutter of toasted panko, a creamy shiitake mushroom sauce brings seared Ocean Wise steelhead trout beautifully back to earth.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 90g Shiitake mushrooms
- 1 Lemon
- 1 Bunch of red kale
- 1 Shallot (or onion)
- 6g Chives (or garlic chives)
- 2 Celery stalks
- 30g Panko
- 165g Multicoloured pearl couscous
- 45ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Trout • Wheat
You will need:
Large pan (non-stick if possible)
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
72 g
Saturated Fat
22 g
Sodium
730 mg
Total Carb
109 g
Sugars
12 g
Protein
47 g
Fibre
13 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; 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; toss well.
- 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.
