Mandarin Orange Trout with Asparagus

🥘 Ingredients

• asparagus
  12 oz
• cooking oil
  1 tbsp
• crème fraîche
  3 tbsp
• dill
  1 bunch
• garlic
  2 cloves
• lemon
  1 unit
• mandarin orange
  2 units
• olive oil
  1 tbsp
• steelhead trout
  2 fillets
• turmeric
  ½ tsp
• veggie stock concentrate
  1 packet
• water
  ¾ cup
• white rice
  ¾ cup

🍳 Cookware

• small pot
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Peel and mince garlic . Zest and thinly slice mandarin orange and lemon , reserving the citrus ends for later. Pick and roughly chop fronds from dill . Trim and discard woody bottom ends from asparagus .

   garlic: 2 cloves, mandarin orange: 2 units, lemon: 1 unit, dill: 1 bunch, 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 ; cook, stirring occasionally, until fragrant, ⏱️ 45 seconds . Stir in white rice , veggie stock concentrate , water , and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, turmeric: ½ tsp, white rice: ¾ cup, veggie stock concentrate: 1 packet, water: ¾ cup
3. 

   3

   While rice cooks, pat steelhead trout dry with paper towels. Place, skin sides down, on one side of an oiled baking sheet . Sprinkle trout with mandarin orange zest and half the dill; season with salt and pepper. Top with a squeeze of juice from the reserved mandarin orange ends. Shingle mandarin orange and lemon slices over the trout. Drizzle with olive oil .

   steelhead trout: 2 fillets, olive oil: 1 tbsp
4. 

   4

   Place asparagus on the opposite side of the sheet from the trout; toss with a drizzle of oil, salt, and pepper. Roast trout and asparagus on top rack until trout is opaque and cooked through and asparagus is tender and lightly browned, ⏱️ 10 minutes .
5. 

   5

   In a small bowl , combine crème fraîche , a pinch of dill, and juice from the reserved lemon ends to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   crème fraîche: 3 tbsp
6. 

   6

   Divide rice between shallow bowls. Top with trout and asparagus. Garnish asparagus with lemon zest. Serve with dill crème fraîche on the side for drizzling. Remove citrus slices before topping trout with the sauce.