Parmesan-Crusted Trout

Name: Parmesan-Crusted Trout with Scallion Mashed Sweet Potatoes & Green Beans Amandine
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Potato; 2 unit Scallions; 6 oz Green Beans; 2 tbsp Mayonnaise; 2 tsp Dijon Mustard; 1 tsp Garlic Powder; 1/4 cup Breadcrumbs; 3 tbsp Parmesan Cheese; 10 oz Steelhead Trout; 1/2 oz Almonds; 1 1/2 tbsp Sour Cream; Salt; Black Pepper; 1/2 tsp Granulated Sugar; 2 tsp Cooking Oil; 3 tbsp Butter

with Scallion Mashed Sweet Potatoes & Green Beans Amandine

By Recipe0 System

If you’re like us, you’ll sign up for just about anything Parmesan-crusted! Who can resist a tender, flaky trout fillet spread with savory garlic-Dijon sauce and coated in a panko-Parm-scallion crust that toasts to a crisp golden brown in the oven? Serve this formidable fish with two colorful sides: creamy scallion-studded mashed sweet potatoes and nutty green beans amandine, sautéed in butter until the almonds turn golden. This is one of our most sumptuous, bistro-worthy dinner ideas yet—yours for the taking any night of the week!

Italian

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Potato
2 unit Scallions
6 oz Green Beans
2 tbsp Mayonnaise
2 tsp Dijon Mustard
1 tsp Garlic Powder
1/4 cup Breadcrumbs
3 tbsp Parmesan Cheese
10 oz Steelhead Trout
1/2 oz Almonds
1 1/2 tbsp Sour Cream
Salt
Black Pepper
1/2 tsp Granulated Sugar
2 tsp Cooking Oil
3 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice sweet potatoes into ½-inch pieces; transfer to a medium pot with enough salted water to cover by 2 inches.

Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
2

While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Trim green beans if necessary.

In a small bowl, combine mayonnaise, mustard, half the garlic powder (you’ll use the rest in the next step), and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Transfer 2 TBSP sauce (4 TBSP for 4) to a separate small bowl; reserve for serving.
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes.

Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.
4

Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.

Place trout, skin sides down, on a baking sheet. (TIP: Line with aluminum foil first for easy cleanup.) Evenly spread tops with 1 tsp sauce each; mound with panko mixture, pressing firmly to adhere.

Roast on top rack until trout is cooked through and cheese melts, 10-12 minutes.
5

Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

Remove from heat; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). Continue to stir until butter is melted and almonds are golden, 30-60 seconds. (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.
6

While green beans cook, to bowl with reserved sauce, add water 1 tsp at a time until mixture reaches a drizzling consistency.

To pot with sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed.

Stir in remaining scallion greens; taste and season with salt and pepper.
7

Divide trout, mashed sweet potatoes, and green beans between plates. Top trout with reserved sauce and serve.

Trout is fully cooked when internal temperature reaches 145°.

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