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

This elegant yet simple dish brings together tender pan-seared trout, a bright lemon butter sauce and classic French-inspired sides. The creamy mashed potatoes get a kick from horseradish and fresh chives, while the asparagus amandine adds a delightful crunch with toasted almonds.

Perfect for a weeknight dinner or a special occasion, this recipe is both light and satisfying. The trout cooks quickly and the components come together in about 30 minutes, making it a go-to for when you want something impressive without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a pot of salted water to a boil. Peel and dice the potatoes into 1-inch cubes. Add to the boiling water and cook until tender, about 12-15 minutes. Drain and return to the pot.
2. While potatoes cook, prepare the asparagus: snap off the woody ends and cut into 2-inch pieces. Zest and juice the lemon. Finely chop the chives.
3. In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 2-3 minutes. Set aside.
4. In the same skillet, add a drizzle of oil. Season the trout fillets with salt and pepper. Sear skin-side down for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes until just cooked through. Remove from skillet and keep warm.
5. To make the lemon butter sauce, melt 2 tablespoons butter in the same skillet. Add the lemon juice and zest and the veggie stock concentrate. Whisk together and simmer for 1 minute. Season with salt and pepper.
6. Mash the cooked potatoes with milk, horseradish powder and half the chives. Season with salt and pepper to taste.
7. In another skillet, heat a little oil over medium-high heat. Add asparagus and cook for 3-4 minutes until tender-crisp. Sprinkle with fry seasoning and toss. Add the toasted almonds and toss briefly.
8. Plate the mashed potatoes, asparagus amandine and trout. Drizzle the lemon butter sauce over the trout and garnish with remaining chives.

Recipe Tips

FAQ

Can I use another type of fish instead of trout?

Yes, salmon or steelhead trout work well as substitutes. Adjust cooking time based on thickness.

What can I use instead of horseradish powder?

Prepared horseradish (drained) can be used; start with 1 teaspoon and adjust to taste.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and fry seasoning to be sure.