Careme

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $12.99
• Organic Red Beets 1 lb $3.99
• Organic Kale 1/2 lb $2.99
• Yukon Gold Potatoes 1 lb $1.49
• Shallots 1 small shallot from 1 lb $4.49
• Garlic 2 cloves $1.50
• Fresh lemon 1 each $1.69
• Parsley 2 tablespoons chopped $1.69
• Olive oil 3 tablespoons
• Red wine vinegar 2 teaspoons
• Honey 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 3/4 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Peel 1 pound red beets and cut them into 3/4-inch wedges. Wash 1 pound Yukon Gold potatoes and cut them into small 1/2-inch cubes. Peel and finely slice 1 small shallot. Remove the stems from 1/2 pound kale and slice the leaves into ribbons. Mince 2 garlic cloves.
2. Toss the 1 pound beet wedges with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them on one side of a sheet pan. Toss the 1 pound cubed Yukon Gold potatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and spread them on the other side of the pan. Roast for 25 to 30 minutes, turning once, until the beets are tender and the potatoes are browned at the edges.
3. When the vegetables have about 12 minutes left, pat the 1 pound steelhead trout dry and cut into 2 portions. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the trout on a lightly oiled small baking dish or open spot on a second pan, skin-side down if skin-on, and roast at 425°F for 10 to 12 minutes until just cooked through and gently flaking.
4. While the trout roasts, heat a skillet over medium heat with the remaining 1 tablespoon olive oil. Add the sliced shallot and cook 2 minutes until softened. Add the 2 minced garlic cloves and cook 30 seconds. Add the 1/2 pound sliced kale with 2 tablespoons water, cover briefly, and cook 2 to 3 minutes until wilted but still vivid green.
5. Add the roasted potatoes from the sheet pan into the skillet with the kale. Toss together and cook 1 to 2 minutes so the potatoes pick up some of the shallot and garlic flavor. Keep warm.
6. In a small bowl, whisk together 2 tablespoons chopped parsley, the juice of 1 lemon, 2 teaspoons red wine vinegar, and 1 teaspoon honey. Add 1 to 2 tablespoons olive oil from the pan if desired or a small fresh drizzle, then whisk until lightly emulsified.
7. Taste the beets and season lightly if needed. The beets should be sweet and tender, the kale glossy, and the trout moist in the center.
8. Plate by making a compact bed of the kale-potato hash just off-center. Set a piece of trout partly on top, then arrange the roasted beets beside it for strong color contrast. Spoon the parsley-lemon dressing over the trout and around the beets for a polished finish.