Recipe inspired by theoriginaldish.com
Prep Time: 20 min
Cook Time: 30 min
Serves: 3-4
Ingredients:
- 1.5 lb steelhead fillet
- 10-12 multicolored carrots
- Olive oil
- 1 tsp salt
- Freshly cracked pepper
- 1 tbsp white wine vinegar
- 2 tsp grainy mustard
- 1 tsp honey
- 1 tbsp minced chives
- ½ cup greek yogurt
- 2 tsp freshly squeezed lemon juice
- ½ cup chopped parsley
Honey Mustard Sauce Instructions:
- Combine white wine vinegar, grainy mustard, and honey to a small bowl and mix together. Add 3 tablespoons of olive oil, salt and black pepper to taste.
Greek Yogurt Sauce Instructions:
- Combine greek yogurt and lemon juice in another small mixing bowl and stir. Season with salt and black pepper to taste. Top with lemon zest.
Cooking Instructions:
- Preheat oven to 400°F degrees.
- Remove steelhead trout from packaging and let sit for 15-20 minutes. Cut fillet into three or four portions.
- Slice carrots lengthwise in half. Place carrots on sheet pan with olive oil, salt and pepper. and cook in oven for 25-30 min, checking halfway to flip carrots.
- Heat pan or skillet with olive oil to an almost smoking point before placing trout fillet skin side down. Cook fillet for 4 minutes and avoid touching.
- Flip fillet and cook for another 2 minutes.
- Remove carrots from oven and trout fillet from pan.
Plating Instructions:
- Take a spoonful of yogurt sauce and spread it on a plate.
- Place trout fillet on top of yogurt sauce and carrots alongside.
- Dress trout and carrots with mustard sauce, olive oil, salt and pepper to taste. Top with chopped chives and parsley.
- Enjoy!
Order your trout here!