Trout in Dijon Sauce

Name: Trout in Dijon Sauce with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
Yield: 2 servings
Cuisine: French
Ingredients: 1 clove Garlic; 2 1/4 oz Red Grapes; 1 Bread; 1 unit Chicken Stock Concentrate; 2 tsp Dijon Mustard; 10 oz Steelhead Trout; 2 oz Mixed Greens; 1/2 oz Walnuts; 1 1/2 tbsp Sour Cream; 5 tsp Balsamic Vinegar; 1 tbsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper

with Balsamic Greens, Walnuts & Grapes plus Garlic Bread

By Recipe0 System

With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for satisfying tang. We didn’t totally ditch the rich, creamy vibes in this deconstructed version, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to swipe up every last drop of sauce.

French

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 clove Garlic
2 1/4 oz Red Grapes
1 Bread
1 unit Chicken Stock Concentrate
2 tsp Dijon Mustard
10 oz Steelhead Trout
2 oz Mixed Greens
1/2 oz Walnuts
1 1/2 tbsp Sour Cream
5 tsp Balsamic Vinegar
1 tbsp Olive Oil
3 tbsp Butter
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Heat broiler to high. Wash and dry produce.

Peel and mince garlic. Halve grapes. Halve ciabatta.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
2

Pat chicken dry with paper towels; season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.

Transfer to a cutting board.

Swap in trout for chicken; cook (skin sides down) until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a plate.
3

Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until reduced, 2-3 minutes.

Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
4

Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.
5

Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.

Halve garlic bread on a diagonal.
6

Thinly slice chicken crosswise.

Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.

Serve trout as instructed (no need to slice!).

Trout is fully cooked when internal temperature reaches 145°.

From the same drawer

Related Recipes

Apricot Chicken

medium

Cranberry Dijon Chicken

medium

Brown Sugar & Bacon Stuffed French Toast

medium

French Onion Bavette Steak

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.