Lemon Butter Trout

🥘 Ingredients

• asparagus
  6 oz
• butter
  2 tbsp, 2 tbsp
• chives
  ¼ oz
• fry seasoning
  1 tbsp
• horseadish powder
  1 tsp
• lemon
  1 unit
• milk
  1 unit
• olive oil
• paper towels
• pepper
• potatoes
  12 oz
• salt
• sliced almonds
  ½ oz
• steelhead trout
  10 o
• veggie stock concentrate
  1 unit
• water
  ¼cup

🍳 Cookware

• medium
• baking sheet
• medium
• small
• medium saucepan

1. 

   1

   Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 20 minutes . Meanwhile, trim and discard woody bottom ends from asparagus . Finely chop chives . Zest and quarter lemon .

   potatoes: 12 oz, asparagus: 6 oz, chives: ¼ oz, lemon: 1 unit
2. 

   2

   Toss asparagus on a baking sheet with a drizzle of olive oil , salt , and pepper . Pat steelhead trout dry with paper towels . Rub trout all over with a drizzle of olive oil ; season generously with salt and pepper. Rub flesh sides with fry seasoning ; place on a separate, lightly oiled baking sheet.

   olive oil, salt, pepper, steelhead trout: 10 o, paper towels, olive oil, fry seasoning: 1 tbsp
3. 

   3

   Roast asparagus on middle rack and trout on top rack until asparagus is tender and lightly browned and trout is opaque and cooked through, ⏱️ 12 minutes .
4. 

   4

   Once potatoes are tender, drain and return to the medium pot over low heat. Mash with butter (4 tbsp for 4) and half the horseadish powder until smooth, adding splashes of milk as needed. Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season with salt and pepper. Turn off heat; keep covered until ready to serve.

   butter: 2 tbsp, horseadish powder: 1 tsp, milk: 1 unit
5. 

   5

   In a small bowl, combine veggie stock concentrate , a big squeeze of lemon juice, half the lemon zest, and ¼ cup water . Heat a medium saucepan over medium-high heat. Add sliced almonds and cook, stirring, until golden, ⏱️ 4 minutes . Transfer to a plate. Pour the stock mixture into the same pan over medium-high heat. Bring to a boil and cook until lightly thickened, ⏱️ 3 minutes . Turn off heat.

   veggie stock concentrate: 1 unit, lemon, water: ¼cup, sliced almonds: ½ oz
6. 

   6

   Stir butter into sauce until melted (or 3 tbsp for 4 servings). Stir in remaining chives. Taste and season with salt, pepper, and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like. Divide asparagus, potatoes, and trout between plates. Spoon sauce over trout. Serve with remaining lemon wedges on the side.

   butter: 2 tbsp