Lemon Butter Trout
with Asparagus Amandine & Horseradish Potato Mash
Lemon Butter Trout
Bright, buttery trout is paired with tender asparagus amandine and a creamy horseradish potato mash for a fresh, zesty dinner with elegant comfort.
Ingredients
For 2 servings
- ½ ounce Almonds
- 6 ounce Asparagus
- ¼ ounce Chives
- 1 tablespoon Fry Seasoning
- 1 teaspoon Horseradish Powder
- 1 unit Lemon
- 6.75 ounce Milk
- 10 ounce Steelhead Trout
- 1 unit Veggie Stock Concentrate
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 4 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories850
Protein34g
Carbs44g
Fat63g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For dairy-free, swap the milk in the mash for unsweetened oat or soy milk and use a plant-based butter. For nut-free, leave out the almonds and add toasted seeds or extra herbs for crunch; for fish-free, this dish is not a good match without replacing the trout entirely.
What to serve with it
Serve with a crisp green salad, steamed spring peas, or warm crusty bread to soak up the buttery lemon sauce. A chilled white wine or sparkling water with lemon keeps the plate bright and balanced.
