Honey Dijon Dill Trout

🥘 Ingredients

• Brussels sprouts
  1 lb
• Dijon mustard
  4 tsp
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  2 tbsp
• dill
  ¼ oz
• garlic
  2 clove
• honey
  4 tsp
• lemon
  1 unit
• olive oil
• pepper
• potatoes
  24 oz
• salt
• shallot
  2 unit
• sour cream
  3 tbsp
• steelhead trout
  20 oz
• water
  ¼ cup

🍳 Cookware

• large bowl
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Cut potatoes into 1/4-inch-thick rounds. Peel and mince or grate garlic . Trim and halve Brussels sprouts lengthwise. Halve, peel, and mince shallot . Pick and finely chop fronds from dill . Zest and quarter lemon .

   potatoes: 24 oz, garlic: 2 clove, Brussels sprouts: 1 lb, shallot: 2 unit, dill: ¼ oz, lemon: 1 unit
2. 

   2

   In a large bowl , toss potatoes with cooking oil (4 TBSP for 4 servings), garlic, and a couple big pinches of salt and pepper until thoroughly coated. Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. Roast on top rack for ⏱️ 5 minutes (you'll add the Brussels sprouts then).

   cooking oil: 2 tbsp, salt, pepper
3. 

   3

   Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add Brussels sprouts to empty side; toss with a drizzle of olive oil and salt and pepper. (For 4 servings, leave potatoes roasting; add Brussels sprouts to a second baking sheet and roast on middle rack.) Return sheet to top rack until Brussels sprouts and potatoes are browned and tender, ⏱️ 15-18 minutes more.

   olive oil
4. 

   4

   While Brussels sprouts and potatoes roast, pat steelhead trout dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, ⏱️ 5-6 minutes . Flip trout; continue cooking until opaque and cooked through, ⏱️ 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   steelhead trout: 20 oz
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, ⏱️ 2-3 minutes . Stir in Dijon mustard , chicken stock concentrate , honey , and water (1/3 cup water for 4 servings). Simmer until slightly thickened, ⏱️ 2-3 minutes . Turn off heat. Stir in sour cream , half the chopped dill, juice from one lemon wedge, and butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.

   Dijon mustard: 4 tsp, chicken stock concentrate: 2 unit, honey: 4 tsp, water: ¼ cup, sour cream: 3 tbsp, butter: 1 tbsp
6. 

   6

   Carefully toss Brussels sprouts with a pinch of lemon zest to taste. Divide potatoes, Brussels sprouts, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side. Fish is fully cooked when internal temperature reaches 145°.