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Red Trout with Asparagus & Crème Fraîche Sauce | Recipeish | Gustus Vitae

Yield: Serves 2.
Time Estimate: 30.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

It's not that often that a show-stopper of a dish can come together in under 30 minutes, and this exquisite meal for two is proof that delicious doesn't have to equal difficult.

Everything here is handled with a light touch, so the freshness of the ingredients is extra important - in-season, snappy asparagus and wild caught trout take this supper from excellent to extraordinary. 


      • Preheat oven to broil, and begin cooking forbidden rice per rice cooker instructions.
      • Remove skin from trout fillets, and cut width-wise into 3" wide sections.
      • Rinse asparagus, snapping off the bottom of the stalks where they break naturally.
      • In a medium bowl, toss together asparagus, 3 Tbs olive oil, Extra Fancy Veggie Seasoning, and Green Goddess Seasoning. Arrange on a rectangular ceramic tart dish.
      • In another medium bowl, combine trout, 3 Tbs olive oil, Rosemary Sea Salt, and Pacific Seafood Seasoning. Coat, then arrange on top of asparagus.
      • Divide 2 lemons into 4ths, and arrange around the perimeter of the tart dish.
      • Lightly sprinkle Zesty Lemon Cane Sugar atop the trout segments.
      • Pop in the oven, uncovered, for 12 minutes.
      • While this is broiling, combine crème fraîche, Taste of Bordeaux, and French Onion Seasoning in a small bowl, and juice in two lemons.
      • Rinse and mince spring onions, reserving about 2" of the green ends intact. Slice into thin blades, and reserve.
      • Rinse and pat dry parsley, rough chopping and discarding stems.
      • Add parsley and minced green onion to the crème fraîche sauce, and reserve.
      • Remove tart dish from the oven.
      • Plate forbidden rice, then asparagus spears, topping with broiled trout.
      • Garnish with roasted lemon wedges, then arrange green onion blades atop, and finish with the zest of remaining lemon.