Creamy Dijon Trout with Gnocchi and Asparagus

As spring breathes new life into the kitchen, we welcome the vibrant colors and fresh flavors of the season. This is the perfect time for dishes that are both comforting and light, celebrating peak ingredients like crisp asparagus and tender greens. Our recipe for Creamy Dijon Trout with Gnocchi and Asparagus beautifully captures this balance. It’s a rich yet refreshing dinner that feels elegant enough for a special evening but is simple enough for a weeknight. The tender baked trout, pillowy gnocchi, and a bright, lemony Dijon cream sauce come together in one pan for a truly satisfying meal for two.

Ingredients

• 2 trout fillets (approx. 150g / 5oz each), skin on or off
• 250g (9oz) fresh potato gnocchi
• 1 bunch asparagus (approx. 200g), woody ends trimmed
• 150ml (⅔ cup) single cream or crème fraîche
• 2 tbsp Dijon mustard
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh dill or parsley, chopped, for garnish

Instructions

1. Preheat your oven to 200°C (400°F, Gas Mark 6).
2. Pat the trout fillets dry with a paper towel and season both sides with salt and pepper. Set aside.
3. Cut the trimmed asparagus into 2-inch pieces.
4. In a medium, oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
5. Whisk in the single cream, Dijon mustard, and the zest and juice of half the lemon. Bring to a gentle simmer and season with a pinch of salt and pepper.
6. Add the fresh gnocchi and asparagus pieces to the skillet, stirring gently to coat them in the creamy sauce.
7. Nestle the trout fillets on top of the gnocchi and asparagus mixture.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork, and the gnocchi is tender.
9. Carefully remove the skillet from the oven. Garnish with fresh dill or parsley and serve immediately with the remaining lemon cut into wedges.

Nutrition Information

Estimates per serving