Panko-Crusted Rainbow Trout

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• cream sauce base (half)
  8 oz
• dijon mustard (half)
  2 tsp
• garlic
  4 clove
• green beans
  1 lb
• panko breadcrumbs
  1 c
• parmesan cheese (half)
  6 tbsp
• potatoes
  24 oz
• rainbow trout
  20 oz
• salt
  1 tsp
• sugar
  1 tsp
• white wine vinegar (half)
  2.5 tsp

🍳 Cookware

• baking sheet
• medium pot
• medium bowl
• small bowl
• small pan
• potato masher

1. 

   1

   Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Peel garlic . Peel and dice potatoes into ½-inch pieces. Trim green beans if necessary. Place garlic cloves in center of a small piece of foil; drizzle with cooking oil and season with salt and black pepper . Cinch into a packet and place on a baking sheet . Roast on middle rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   garlic: 4 clove, potatoes: 24 oz, green beans: 1 lb, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, in a medium bowl , combine panko breadcrumbs , parmesan cheese , cooking oil , salt, and pepper.

   panko breadcrumbs: 1 c, parmesan cheese: 3 tbsp (half), cooking oil: 1 tbsp
3. 

   3

   Pat rainbow trout dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Arrange skin sides down on plate. Evenly spread tops of fish with a thin layer of dijon mustard . Mound with panko mixture, pressing firmly to adhere.

   rainbow trout: 20 oz, dijon mustard: 2 tsp (half)
4. 

   4

   In a small bowl , combine white wine vinegar , cream sauce base , remaining Dijon mustard, and sugar . (All the vinegar and 2 tsp sugar for 4.) Heat a small pan over medium. Add cream sauce mixture. Cook, stirring occasionally, until thickened, ⏱️ 2-4 minutes . Remove from heat; stir in butter . (2 tbsp for 4.) Season with salt and pepper. Cover.

   white wine vinegar: 2.5 tsp (half), cream sauce base: 4 oz (half), sugar: 1 tsp, butter: 1 tbsp
5. 

   5

   To pot with potatoes, add roasted garlic with its oil, remaining cream sauce base , remaining parmesan cheese , and butter . (2 tbsp for 4 servings.) Mash with a potato masher until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

   cream sauce base: 4 oz, parmesan cheese: 3 tbsp, butter: 1 tbsp
6. 

   6

   Divide rainbow trout, green beans, and mashed potatoes between plates. Drizzle trout with creamy mustard sauce and serve. TIP: If sauce has thickened too much, add a splash of water and stir to thin.