Steelhead Trout in Cranberry Dijon Sauce

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrots (trimmed, peeled, halved lengthwise, and cut crosswise into green-bean-sized pieces)
  2 medium
• chives (thinly sliced)
  1 small bunch
• cranberry jam
  ¼ cup
• crème fraîche
  2 tbsp
• dijon mustard
  1 tbsp
• fry seasoning
  2 packets
• green beans
  ½ lb
• lemon (quartered)
  1 unit
• olive oil
  2 tbsp
• pecans
  ⅓ cup
• potatoes (diced into ½-inch pieces)
  2 medium
• salt
  1 tsp
• steelhead trout
  2 fillets
• thyme (leaves stripped and chopped to ½ tsp)
  1 small bunch
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Prepare potatoes , chives , carrots , thyme , and lemon .

   potatoes: 2 medium (diced into ½-inch pieces), chives: 1 small bunch (thinly sliced), carrots: 2 medium (trimmed, peeled, halved lengthwise, and cut crosswise into green-bean-sized pieces), thyme: 1 small bunch (leaves stripped and chopped to ½ tsp), lemon: 1 unit (quartered)
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 potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 TBSP 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: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While potatoes cook, toss green beans and carrots on a baking sheet with half the fry seasoning , a drizzle of olive oil , salt, and pepper. Roast on top rack until tender and lightly browned ⏱️ 15 minutes .

   green beans: ½ lb, fry seasoning: 2 packets, olive oil: 2 tbsp
4. 

   4

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

   steelhead trout: 2 fillets
5. 

   5

   Heat same pan over medium-high heat; add cranberry jam , dijon mustard , chopped thyme, ¼ cup water , and juice from half the lemon. Cook until slightly reduced ⏱️ 2 minutes . Season with salt and pepper. Turn off heat and stir in 1 TBSP butter until melted.

   cranberry jam: ¼ cup, dijon mustard: 1 tbsp, water: ¼ cup
6. 

   6

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

   pecans: ⅓ cup