Pan-Seared Lemon Butter Trout with Asparagus Amandine and Horseradish Mashed Potatoes

This dish brings together delicate pan-seared trout, crisp-tender asparagus and creamy mashed potatoes with a kick of horseradish. The trout is finished with a luscious lemon butter sauce that ties everything together beautifully.

Perfect for a special weeknight meal or a dinner party, this recipe is surprisingly simple to prepare. The combination of flavors and textures-from the nutty almonds to the tangy sauce-will have everyone asking for seconds.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Dice potatoes into ½-inch pieces and place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, trim woody ends from asparagus. Finely chop chives. Zest and quarter the lemon.
2. Toss asparagus on a baking sheet with a drizzle of olive oil, salt and pepper. Pat trout dry with paper towels. Rub fillets with olive oil and season generously with salt and pepper. Rub flesh sides with fry seasoning and place on a separate lightly oiled baking sheet.
3. Roast asparagus on the middle rack and trout on the top rack until asparagus is tender and lightly browned and trout is opaque and cooked through, 10-12 minutes.
4. Drain potatoes and return to pot over low heat. Mash with 2 tbsp butter, half the horseradish powder and milk (add gradually until smooth). Taste and add more horseradish powder if desired. Stir in half the chives. Season with salt and pepper. Keep covered until serving.
5. In a small bowl, combine stock concentrate, a big squeeze of lemon juice, half the lemon zest and ¼ cup water. Heat a dry medium pan over medium-high heat. Add almonds and cook, stirring, until golden, 2-4 minutes. Transfer to a plate. Pour stock mixture into the pan and bring to a boil. Cook until slightly thickened, 2-3 minutes. Turn off heat.
6. Stir 2 tbsp butter into the sauce until melted. Stir in remaining chives. Season with salt, pepper and more lemon juice if desired. Toss asparagus with remaining lemon zest and toasted almonds. Divide asparagus, potatoes and trout among plates. Spoon sauce over trout. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon or rainbow trout. Adjust cooking time as needed.

What can I use instead of horseradish powder?

You can use prepared horseradish (drained) or omit it for a milder flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.