45 min

*Using produce from the week of 12/12/21 Small Seasonal Produce Box. Produce also available à la carte, linked below.

Ingredients:

For Citrus Baked Steelhead Trout:

New York Steelhead Large Filet, 1-1.5 lbs
1.5 lbs small to medium sized Potatoes
1 Cara Cara Orange, thinly sliced
2 Leeks
1 Red Cabbage
1 lb Orange or Rainbow Carrots
4-5 TBSP European Style Salted Butter
4-5 TBSP Olive Oil (plus more for drizzling)
Sea Salt
Freshly cracked Black Pepper

For Dressing:

1 tsp Lemon zest
1 tsp Orange zest
Juice of 1 Lemon
Juice of 1 Orange
2 tsp Whole Grain Tin Mustard
Sea Salt
Freshly cracked Black Pepper
¼ cup Olive Oil 

For Dill Sour Cream Dressing:

1 tsp Lemon zest
½ cup fresh Dill, chopped
¾ cup Arethusa Farm Sour Cream
Sea Salt
Freshly cracked Black Pepper
Lemon juice, to taste

Preheat oven to 375 degrees.

In a large pot, cover potatoes with water until they are fully submerged. Bring to a boil and cook until they can be easily pierced with a fork. Remove the potatoes from the water and let cool slightly until they can be handled.

While the potatoes are boiling, prep the rest of your ingredients. Trim leeks and reserve tops for another use, cut them in half crosswise, and then lengthwise, and place in a large bowl of water to remove dirt. Once they are clean, drain the water and give them a last little rinse.

Cut cabbage into 8 wedges. Trim carrots and cut in quarters lengthwise. Assemble cabbage and carrots onto a baking sheet and drizzle with olive oil and season with salt and pepper.

Smash potatoes with the bottom of a metal or glass bowl or cup until they are about ¼ inch thick. Transfer to another baking sheet. (It’s okay if they break into smaller pieces.) Drizzle with olive oil and season with sea salt and pepper. Place potatoes potatoes and veggies in the oven and roast for 30-40 minutes, rotating sheets halfway through.

Melt 4-5 tablespoons butter in a large skillet over medium heat, stirring constantly until the milk solids begin to brown. Add 4-5 tablespoons of olive oil to stop the butter from burning. Add leeks and cook for one minute; then add orange slices. Season with salt and cook until leeks start to brown and caramelize. Remove from heat.

Place trout filet on a baking sheet. Season the filet generously with salt and pepper and pour the leeks/orange/butter/oil mixture over the filet. When the cabbage, carrots, and potatoes have about 10 minutes left, turn the oven down to 325 and place fish in the oven. Check everything in 10 minutes. In the meantime, make your dressings.

In a small bowl bowl whisk together 1 tsp lemon zest, orange zest, lemon and orange juice, mustard, salt, and pepper until fully combined. Slowly whisk in about ¼ cup olive oil. Adjust seasoning to taste.

In another bowl combine dill, sour cream, remaining lemon zest, lemon juice, salt, and pepper until fully combined. Adjust seasoning to taste.

When the fish flakes easily and is opaque, remove from the oven. Once the veggies are tender with some browning on the edges, remove them from the oven as well. You can also brown veggies slightly under the broiler for a few minutes once you remove the fish. 

Transfer potatoes to a serving platter and top with dollops sour cream mixture. Transfer roasted veggies and fish to a serving platters as well. Drizzle veggies with citrus dressing.