Steelhead & Horseradish Dill Cream Sauce

with Potatoes & Green Beans

25 min

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Contains: Fish, Milk, Mustard, and Sulphites.

May Contain: Egg, Gluten, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Horseradish Sauce
Steelhead
Dill Fresh
Sour Cream
Garlic
Lemon
Yukon Gold Nugget Potatoes
Green Beans
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 572
Fat 30g
Protein 22g
Carbohydrates 56g

Cooking Directions

1

Cook Potatoes
- Cut potatoes into 1 inch pieces.
- Add potatoes to a pot with 1 1/2 litres salted water.
- Bring to a boil over high heat.
- Cook potatoes for 13-15 minutes or until fork tender.

2

Prepare Ingredients
- Wash dill and lemon.
- Pick and chop dill leaves.
- Cut lemon in half.

3

Prepare Horseradish Sauce
- In a small bowl, stir together sour cream, horseradish, dill, half of the lemon juice to taste with a generous amount of black pepper to taste.

4

Cook Steelhead
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Drain steelhead and pat dry with paper towel.
- Season well with salt and pepper.
- Add steelhead to skillet and cook 2--3 minutes per side, or until it just begins to flake.

5

Cook Vegetables
- Meanwhile, when potatoes from Step 1 are almost tender, add green beans to water. Cook for 3--4 minutes or until tender.
- Drain vegetables in a fine mesh sieve and return to pot.
- Stir 2 tbsp. butter and garlic into pot.
- Season to taste with salt and pepper.

6

Serve
- Divide vegetables onto serving plates.
- Place a piece of steelhead on the side and spoon horseradish sauce on top.
- Serve with any remaining lemon cut into wedges on the side.
- Enjoy!

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