Lemon-Butter Trout | with Asparagus Amandine and Horseradish Potato Mash

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Trout fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the trout is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Medium Pot • Zester • Baking Sheet • Paper Towel • Potato Masher • Strainer • Medium Pan • Small Bowl