• prep: 5 min
• cook: 25 min
• total: 30 min

servings:

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Trout fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the trout is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.

• 12 ounce Yukon Gold Potatoes
• 6 ounce Asparagus
• 1/4 ounce Chives
• 1 Lemon
• 1 tablespoon Fry Seasoning
• 1 ounce Sliced Almonds
• 1 teaspoon Horseradish Powder
• 6.75 ounce Milk
• 1 unit Vegetable Stock Concentrate
• 1 tablespoon Olive Oil
• 4 tablespoon Butter
• Salt
• Pepper
• 10 ounce Steelhead Trout

Click Here For Step-By-Step Instructions