Brown Sugar Dijon Glazed Trout

🥘 Ingredients

• Dijon mustard
  2 tsp
• asparagus
  6 oz
• black pepper
  1 tsp
• brown sugar
  1 tbsp
• butter
  2 tbsp
• chives
  ¼ oz
• creme fraiche (you’ll use the rest later)
  4 tbsp
• lemon (quartered)
  1
• olive oil
  1 tsp
• paper towels
• paprika
  1 tsp
• potatoes
  12 oz
• salt
  1 tsp
• steelhead trout
  10 oz

🍳 Cookware

• small bowl
• medium pot
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Quarter lemon . Dice potatoes into ½-inch pieces. Trim and discard bottom 1 inch from asparagus . Mince chives . In a small bowl , combine half the creme fraiche , salt , black pepper , and a squeeze of lemon juice to taste.

   lemon: 1 (quartered), potatoes: 12 oz, asparagus: 6 oz, chives: ¼ oz, creme fraiche: 4 tbsp (you’ll use the rest later), salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. 

   3

   While potatoes cook, in a second small bowl, combine brown sugar , paprika , Dijon mustard , olive oil (2 tsp for 4 servings), juice from 1 lemon wedge (2 wedges for 4), and a big pinch of salt and pepper. Pat steelhead trout * dry with paper towels ; place skin sides down on one side of an oiled baking sheet (for 4, spread out across entire sheet). TIP: For easy cleanup, line sheet with foil first. Evenly spread tops of trout with brown sugar Dijon glaze.

   brown sugar: 1 tbsp, paprika: 1 tsp, Dijon mustard: 2 tsp, olive oil: 1 tsp, steelhead trout: 10 oz, paper towels
4. 

   4

   Toss asparagus on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) Roast on top rack until trout is cooked through and asparagus is browned and tender, ⏱️ 12 minutes .
5. 

   5

   Mash potatoes with butter (4 TBSP for 4 servings) and remaining creme fraiche until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt. Stir in half the chives.

   butter: 2 tbsp
6. 

   6

   Divide potatoes, trout, and asparagus between plates. Sprinkle with remaining chives. Top fish and asparagus with lemon creme fraiche. Serve with any remaining lemon wedges on the side.