pan-seared steelhead trout with mushrooms
The local dish that keeps on giving! Local steelhead trout with mushrooms, potatoes, and new spring pea sauce. A combination of flavors that you'll want to have again and again.
4 x4 ounce pieces steelhead trout, salmon, halibut, sea bass… or try scallops!
3 cups baby potatoes
1 shallot, diced
8 ounces mushrooms
1 tablespoon olive oil
1 tablespoon butter
salt and butter to taste
Ingredients - sauce
2 cups freshly shucked peas, blanched briefly
1/2 cup water for blender
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon truffle oil
3/4 teaspoon salt
1/4 teaspoon white pepper
1 small garlic clove
⅓ cup fresh tarragon, basil, mint, or Italian parsley
Step 1: Cook baby potatoes in salted boiling water until tender, about 15-20 minutes.
Step 2: 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).
Step 3: 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.
Step 4: Saute mushrooms and shallots in butter, over medium heat, until tender, about 5-7 minutes. Season with salt and pepper set aside.
Step 5: Season both sides of fish with salt and pepper.
Step 6: 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).
Step 7: Drain potatoes, set aside. Heat pea sauce over medium heat, do not boil, just gently heat to keep its color vibrant.
Step 8: To plate: Divide the pea sauce among plates. Top with potatoes, then fish. To keep the skin crispy, serve the skin side up. Top with the mushrooms. Finish with few drops of truffle oil over the mushrooms and a sprig of the fresh herb. Serve immediately… and enjoy!
The recipe and image are courtesy of Feasting at Home