Steelhead Trout in Cranberry Dijon Sauce

🥘 Ingredients

• Dijon mustard
  2 tsp
• black pepper
  1 tsp
• butter
  3 tbsp
• carrot
  6 oz
• chives
  ¼ ounce
• cranberry jam
  1 unit
• crème fraîche
  2 tbsp
• fry seasoning
  1 tbsp
• green beans
  1 oz
• lemon
  1 unit
• olive oil
• paper towels
• pecans
  ½ounce
• potatoes
  12 oz, @cooked
• salt
  1 tsp
• steelhead trout
  10 oz
• thyme
  ¼ ounce

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Thinly slice chives . Trim, peel, halve carrot lengthwise; cut crosswise into green-bean-sized pieces. Strip thyme leaves from stems; chop leaves until you have ½ tsp. lemon . Quarter it.

   potatoes: 12 oz, chives: ¼ ounce, carrot: 6 oz, thyme: ¼ ounce, lemon: 1 unit
2. 

   2

   4 SERVINGS: Chop thyme leaves until you have 1 tsp.
3. 

   3

   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, then drain and return potatoes to pot. Mash with crème fraîche and butter until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives. Season with salt and black pepper . Keep covered off heat until ready to serve.

   crème fraîche: 2 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   4 servings: Use 2 tbsp butter.
5. 

   5

   While potatoes cook, toss green beans and carrots on a baking sheet with half of the fry seasoning (you’ll use the rest later), a drizzle of olive oil , salt, and pepper. Roast on top rack until tender and lightly browned, ⏱️ 15 minutes to ⏱️ 18 minutes .

   green beans: 1 oz, fry seasoning: 1 tbsp, olive oil
6. 

   6

   Meanwhile, pat steelhead trout dry with paper towels . Season all over with the remaining fry seasoning, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add trout to the pan, with high side down, and cook until the skin is browned and slightly crisp, ⏱️ 5 minutes to ⏱️ 6 minutes . Flip and cook until the fish is opaque and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Turn off heat, then transfer trout to a plate; tender with foil to keep warm. Wash out pan.

   steelhead trout: 10 oz, paper towels, olive oil
7. 7

   In the same pan over medium-high heat, add cranberry jam , Dijon mustard , the chopped thyme, ¼ cup water, and juice from half the lemon. (use half a lemon) to incorporate: First, juice the lemon half. Simmer until slightly reduced, ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and pepper. T off heat and stir in butter until melted.

   cranberry jam: 1 unit, Dijon mustard: 2 tsp, butter: 2 tbsp
8. 8

   4 servings: Use 1/3 cup water and 2 tbsp butter.
9. 9

   Toss roasted veggies with pecans . Divide the vegetables and potatoes and trout between plates. Spoon the sauce over the trout and garnish with the remaining chives. Serve with the remaining lemon wedges.

   pecans: ½ounce, potatoes: @cooked