Brown Sugar Dijon Glazed Trout

🥘 Ingredients

• asparagus
  8 oz
• black pepper
  to taste
• brown sugar
  2 tbsp
• butter
  2 tbsp
• chives
  2 tbsp
• crème fraîche
  ¼ cup
• dijon mustard
  1 tbsp
• lemon
  2
• olive oil
  2 tsp
• paprika
  ½ tsp
• potatoes
  2 medium
• salt
  to taste
• steelhead trout fillets
  12 oz

🍳 Cookware

• oven
• small bowl
• medium pot
• small bowl
• baking sheet

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Quarter lemon . Dice potatoes into ½-inch pieces. Trim and discard the bottom 1 inch from asparagus . Mince chives . In a small bowl , combine half the crème fraîche , a pinch of salt , a pinch of black pepper , and a squeeze of lemon juice. Set aside.

   lemon: 2, potatoes: 2 medium, asparagus: 8 oz, chives: 2 tbsp, crème fraîche: ¼ cup, salt: to taste, black pepper: to taste
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 ⏱️ 15 minutes . Reserve ½ cup of the potato cooking liquid, then drain and return potatoes to the 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 , juice from 1 lemon wedge, and a big pinch of salt and pepper. Pat steelhead trout fillets dry with a paper towel and place skin sides down on one side of an oiled baking sheet . Line the sheet with foil first for easy cleanup. Evenly spread the tops of the trout with the brown sugar Dijon glaze.

   brown sugar: 2 tbsp, paprika: ½ tsp, dijon mustard: 1 tbsp, olive oil: 2 tsp, steelhead trout fillets: 12 oz
4. 

   4

   Toss asparagus on the empty side of the same sheet with a drizzle of olive oil, salt, and pepper. Roast on the top rack until the trout is cooked through and the asparagus is browned and tender ⏱️ 10 minutes .
5. 

   5

   Mash the potatoes with butter and the remaining crème fraîche until smooth, adding splashes of the 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 the remaining chives. Top the fish and asparagus with the lemon crème fraîche. Serve with any remaining lemon wedges on the side.