Steelhead Trout Recipe
Ingredients
- 3 cups baby new potatoes
- salt and pepper to taste
- 1 tablespoon butter or olive oil.
- 2 Cups fresh shucked peas, blanched briefly (or use frozen, thawed, no need to blanch)
- ½ cup water plus 1 T more if necessary, to get the blender going.
- 2 Tablespoon olive oil
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon truffle oil
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 1 small garlic clove
- ⅓ cup fresh tarragon, basil, mint or Italian Parsley ( I like tarragon best!)
- 1 shallot- diced (or ¼ Cup red onion)
- 8 ounces mushrooms (cremini, shiitake or morels)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- salt and pepper to taste
Instructions
- 1
Cook baby potatoes
- 2
in salted boiling water until tender, about 20-25 minutes. Season with salt, pepper and butter.
25 min - 3
Make Truffled Pea Sauce
- 4
Blanch fresh peas in salted boiling water, until just cooked, about 2 minutes, or until they float. Rinse with ice cold water to shock them and stop the cooking process ( to help them stay green). Place peas in a blender with the rest of the pea sauce ingredients, and blend until very smooth. Place in a saucepan, and do not heat until right before serving.
2 min - 5
Saute Mushrooms
- 6
Heat olive oil and butter in a skillet. Saute mushrooms and shallots over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside.
7 min - 7
Sear the fish
- 8
Season both sides of fish with salt and pepper. In a large skillet, heat oil over medium high heat. Once hot, sear the fish, skin side down, until the skin is golden and crispy, about 3-4 minutes. Turn over and cook for a couple more minutes or place in a warm oven- until just cooked through to medium ( or medium rare).
4 min - 9
Assemble
- 10
Heat pea sauce over medium-low heat, do not boil, just gently heat to keep its color vibrant. Divide the warmed pea sauce among plates. Top with potatoes, then fish. To keep the skin crispy, serve with skin side up. Top with the mushrooms. Finish with few drops of truffle oil over the mushrooms and a sprig of fresh herb. Serve immediately… and enjoy!
Nutrition
Per serving (based on 4 servings)
