Mandarin Orange Trout with Asparagus

🥘 Ingredients

• asparagus
  12 oz
• cooking oil
  1 tbsp
• crème fraîche
  4 tbsp
• dill
  ½ oz
• garlic
  4 clove
• lemon
  2 unit
• mandarin orange
  2 unit
• olive oil
  1 tsp
• paper towels
• pepper
• salt
• steelhead trout
  20 oz
• turmeric
  1 tsp
• veggie stock concentrate
  2 unit
• water
  1 tsp, ¾ cup
• white rice
  1 c

🍳 Cookware

• small pot
• baking sheet
• small bowl
• shallow bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Peel and mince or grate garlic . Zest and thinly slice mandarin orange and lemon (reserve citrus ends for squeezing in Steps 3 and 5). Pick and roughly chop fronds from dill . Trim and discard woody bottom ends from asparagus .

   garlic: 4 clove, mandarin orange: 2 unit, lemon: 2 unit, dill: ½ oz, asparagus: 12 oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and half the turmeric (all for 4 servings); cook, stirring occasionally, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in white rice , veggie stock concentrate , water (1½ cups for 4), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, turmeric: 1 tsp, white rice: 1 c, veggie stock concentrate: 2 unit, water: ¾ cup, salt
3. 

   3

   While rice cooks, pat steelhead trout dry with paper towels . Place, skin sides down, on one side of an oiled baking sheet (arrange across entire sheet for 4 servings). Sprinkle trout with orange zest and half the dill; season with salt and pepper . Top with a squeeze of juice from orange ends. Shingle orange and lemon slices over trout. (TIP: You might not use all the citrus slices; reserve for another use.) Drizzle with olive oil .

   steelhead trout: 20 oz, paper towels, salt, pepper, olive oil: 1 tsp
4. 

   4

   Place asparagus on opposite side of sheet from trout; toss with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across a second baking sheet.) Roast trout and asparagus on top rack until trout is opaque and cooked through and asparagus is tender and lightly browned, ⏱️ 10 minutes to ⏱️ 12 minutes . (For 4, roast trout on top rack and asparagus on middle rack.)
5. 

   5

   In a small bowl , combine crème fraîche , a pinch of dill, and juice from lemon ends to taste. Add water at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   crème fraîche: 4 tbsp, water: 1 tsp, salt, pepper
6. 

   6

   Divide rice between shallow bowl s. Top with trout and asparagus. Garnish asparagus with lemon zest. Serve with dill crème fraîche on the side for drizzling. TIP: Remove citrus slices before topping trout with dill crème fraîche. **Trout is fully cooked when internal temperature reaches 145 degrees F.**