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Steelhead and Green Beans

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Steelhead and Green Beans

with Potatoes and Horseradish Dill Sauce

Informations supplémentaires
25 min. | 660 kcal | easy | Family | Printable version
1. Cook Potatoes Cut potatoes into 1 inch pieces. Add potatoes to a large pot with 1½ litres salted water. Bring to a boil over high. Cook potatoes for 9–12 minutes or until fork tender.
2. Prepare Ingrédients Meanwhile, pick and chop dill leaves. Cut lemon in half. Trim ends off green beans.
3. Prepare Horseradish Dill Sauce In a small bowl, combine sour cream, horseradish, dill and the following to taste: half of the lemon juice and a generous amount of black pepper.
4. Cook Steelhead Heat 1 tbsp. olive oil in a large skillet over medium-high. Drain steelhead and pat dry with paper towel. Season well with salt and pepper. Add steelhead to skillet and cook 2–3 minutes per side (2–4 minutes if customized protein was selected), or until it begins to flake and is an internal temperature of 158°F.
5. Cook Vegetables When potatoes are nearly tender, add green beans to pot. Cook for 3–4 minutes or until tender. Drain vegetables in a sieve and return to pot. Stir 2 tbsp. butter and garlic into pot. Season to taste with salt and pepper.
6. Serve Divide steelhead and vegetables onto serving plates and spoon horseradish sauce on top. Serve with remaining lemon cut into wedges on the side. Enjoy!
200gGreen Beans
80mlSour Cream
1unitDill
1unitLemon
2unitTrout Fillet
10mlHorseradish
10gGarlic Purée
400gYellow Potato(es)
What you need Large pot, Sieve, Large Skillet, Bowls
660 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 57g
19%
fat 33g
51%
cholesterol 120mg
40%
fiber 8g
32%
protein 34g
saturated 13g
65%
sodium 210mg
9%
sugar 12g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg