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

This dish brings together tender pan-seared trout, creamy mashed potatoes with a kick of horseradish and asparagus amandine-asparagus tossed with toasted almonds. The trout is finished with a bright lemon-butter sauce that ties everything together.

Perfect for a weeknight dinner that feels special, this recipe is straightforward and packed with flavor. The combination of tangy lemon, rich butter and nutty almonds will have you coming back for more.

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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

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
2. Meanwhile, trim and discard woody bottom ends from asparagus. Finely chop chives. Zest and quarter lemon.
3. Toss asparagus on a baking sheet with a drizzle of olive oil, salt and pepper. Pat trout dry with paper towels. Rub fillets with a drizzle of olive oil; season generously with salt and pepper. Rub flesh sides with fry seasoning; place on a separate lightly oiled baking sheet.
4. Roast asparagus on middle rack and trout on top rack until asparagus is tender and lightly browned and trout is opaque and cooked through, 10-12 minutes.
5. When potatoes are tender, drain and return to pot over low heat. Mash with 2 tablespoons butter, half the horseradish powder and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives. Season with salt and pepper. Keep covered until ready to serve.
6. In a small bowl, combine ¼ cup water, stock concentrate, a big squeeze of lemon juice and half the lemon zest; set aside. Heat a medium dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate.
7. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat. Stir in 2 tablespoons butter until melted, then stir in remaining chives. Season with salt, pepper and more lemon juice if desired.
8. Toss asparagus with remaining lemon zest and as many toasted almonds as you like. Divide asparagus, potatoes and trout between plates. Spoon sauce over trout. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute trout with salmon or another firm white fish. Adjust cooking time as needed.

What can I use instead of horseradish powder?

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

Can I make this recipe dairy-free?

Substitute butter with a plant-based alternative and use unsweetened almond milk or another non-dairy milk for the potatoes.