Rainbow Trout with Zucchini & Carrot Ragù

Name: Rainbow Trout with Zucchini & Carrot Ragù
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp Italian seasoning; 6 tbsp Parmesan cheese; 1 oz Vidalia onion paste; black pepper; 2 tbsp butter; 12 oz carrot; 2 ciabatta; 2 tsp cooking oil; 4 tbsp cream cheese; 2 unit crushed tomatoes; 2 tsp garlic powder; 1 tsp olive oil; 2 onion; 2 unit precooked polenta; salt; 3 tbsp sour cream; 1 tsp sugar; 2 zucchini

.cook

👥 4 servings 📊 medium ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 10 minutes source_chef: Recipe Development Team

🥘 Ingredients

Italian seasoning
1 tbsp
Parmesan cheese
6 tbsp
Vidalia onion paste
1 oz
black pepper
butter
2 tbsp
carrot
12 oz
ciabatta
2
cooking oil
2 tsp
cream cheese
4 tbsp
crushed tomatoes
2 unit
garlic powder
2 tsp
olive oil
1 tsp
onion
2
precooked polenta
2 unit
salt
sour cream
3 tbsp
sugar
1 tsp
zucchini
2

🍳 Cookware

potato

1

Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.

carrot: 12 oz, onion: 2, zucchini: 2
2

Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add carrots, onion, and zucchini; season with garlic powder , half the Italian seasoning (all for 4 servings), salt , and black pepper . Cook, stirring occasionally, until veggies are softened and lightly browned, ⏱️ 7 minutes – ⏱️ 10 minutes . Add crushed tomatoes , Vidalia onion paste , ¼ cup water, and ½ tsp sugar (½ cup water and 1 tsp sugar for 4). Cook, stirring occasionally, until sauce has slightly thickened, ⏱️ 2 minutes – ⏱️ 4 minutes .

cooking oil: 2 tsp, garlic powder: 2 tsp, Italian seasoning: 1 tbsp, salt, black pepper, crushed tomatoes: 2 unit, Vidalia onion paste: 1 oz, sugar: 1 tsp
3

Meanwhile, heat a small pot over medium heat. Add precooked polenta and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher until mostly smooth, ⏱️ 30 seconds – ⏱️ 60 seconds . Whisk in sour cream , cream cheese , Parmesan cheese , and butter ; cook, whisking occasionally, until thickened, ⏱️ 3 minutes – ⏱️ 4 minutes . Taste and season with salt and pepper if desired. (If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.) Meanwhile, halve and toast ciabatta .

precooked polenta: 2 unit, sour cream: 3 tbsp, cream cheese: 4 tbsp, Parmesan cheese: 6 tbsp, butter: 2 tbsp, ciabatta: 2
4

Cut ciabatta on a diagonal into triangles and drizzle with olive oil . Divide polenta and ragù between shallow bowls in separate sections. Serve ciabatta on the side.

olive oil: 1 tsp