Steelhead and Green Beans

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

sugar 12g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg