Andrea (from Mother Earth Produce) and I were exchanging emails last week about what to make for this week, and she mentioned that she would love to have a trout recipe to share. I was pumped, because I tend to forget about fish other than salmon and there is a local trout farm called Sunburst Trout, who’s products I looooove. I used their smoked trout in a flatbread recipe and also a remake of a salad I had while in New York a couple years ago. But one of the best items they offer that I’ve ever had, is the trout sausage. I had gone up to Brevard, NC with my family and brunch at this wonderful little restaurant called Hob Nob and they had trout sausage and biscuits on the menu that day. It was seriously one of the best dishes I’ve ever had in my entire life. Homemade Southern Buttermilk biscuits with trout sausage, in a perfectly herbed white gravy. It was beyond delicious. Sadly, I haven’t been back up there to see if they still have it on their menu. I might have to do a recreate for the blog so I can share it with you all. It will change the way you see traditional biscuits and gravy forever. For today’s recipe, I wanted to create a super easy dinner that you can make in 30 minutes or under. Today’s recipe a Trout with Lemon Dill Sauce, Creamy Kale and Roasted Potatoes. This was so easy to pull together and it turned out really decadent. Adding cream cheese to greens tends to do that. But why not?! I say add flavor where you can.
I know sometimes people can be a little leery of making fish at home for fear that the house will smell like fish, but my tried and true way of cooking fish in foil packets, ensures that everything is contained and then easily tossed in the trash so there’s no worry of lingering aromas. I think you’re family will like this Trout with Lemon Dill Sauce, Creamy Kale and Roasted Potatoes recipe. Give it a whirl soon and let me know what you think.
Trout with Lemon Dill Sauce, Creamy Kale and Roasted PotatoesSERVES 4 PrintDownload
- 4 trout filets
- 3 tsp of butter
- 1 lemon
- 1 large bunch of kale
- 2 Tbsp of cream cheese
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 4 small potatoes
- 1/2 cup of plain grass fed yogurt or plain greek yogurt
- 1 heaping tsp of dried dill
- 1 Tbsp of capers
- 1 tsp of dijon mustard
- olive oil
- salt and pepper
- Wash the potatoes and cut them in 1 inch cubes. Place on a baking sheet and toss with about 1 tablespoon of olive oil and a sprinkle of salt and pepper. Roast in a 400 degree oven for about 15-20 minutes.
- Prepare the trout by rinsing it off. Line a baking sheet with tin foil. Place the trout, skin side down on the foil. Dot the fish with about 2 teaspoons of the butter. Squeeze half of the lemon over the fish and sprinkle with a little salt and pepper. Cover the fish with foil and bake at 350 for about 10-12 minutes. We basically made one big foil packet as opposed to 4 separate ones.
- Heat up a skillet to medium heat with about 1 teaspoon of olive oil and the remaining teaspoon of butter. Wash the kale and remove the center stem. Chop into bite size pieces and add to the skillet. When it starts to wilt, add a sprinkle of salt and pepper, the garlic and onion powder and the cream cheese. If it's not melting or feeling like the kale may stick to the pan, add a tablespoon of milk or water at a time to help it along.
- To make the sauce, combine the yogurt, dijon mustard, the other half of lemon juice, capers and a little salt and pepper. Mix well.
- Divide the kale and potatoes among 4 plates. Serve each trout filet on the side and top with the lemon dill sauce.