Informations supplémentaires
25 min.
|
660 kcal
|
easy
|
|
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