Cedar Skewered Trout Fillets with Mustard Dill Sauce and Spring Vegetable Hash - Riverence Provision
Cedar skewered trout with mustard dill sauce and spring vegetable hash. Perfect grilled main dish in just 25 minutes. Sustainably sourced.
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Cooking tools:
- Grill
- Cedar skewer
- Saute pan
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Pastry brush
- Paper towel
- Plate
- Serving platter
- Saucepan
Ingredients
- 4 Wildwood Grilling Cedar Skewers
- 1 tablespoon vegetable oil
- 2 medium red potatoes, diced small
- 1 carrot, diced
- 5 asparagus stalks, sliced into ½ inch pieces
- ⅓ cup peas
- 1 cup spinach
- ¼ dijon mustard
- 2 tablespoons granulated Sugar
- 2 tablespoons brown sugar
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons dill, chopped
- 2 Rainbow Trout fillets
- 2 tablespoons butter
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