Steelhead Trout with Pea Sauce (Print Version)
# Ingredients:
→ Potatoes
01 -
3 cups baby new potatoes
02 -
Salt to taste
03 -
Pepper to taste
04 -
1 tablespoon butter or olive oil
→ Truffle Pea Sauce
05 -
2 cups fresh shucked peas, blanched (or frozen, thawed)
06 -
1/2 cup water, plus 1 tablespoon more if necessary
07 -
2 tablespoons olive oil
08 -
1 tablespoon fresh lemon juice
09 -
1 tablespoon truffle oil
10 -
3/4 teaspoon salt
11 -
1/4 teaspoon white pepper
12 -
1 small garlic clove
13 -
1/3 cup fresh tarragon, basil, mint, or Italian parsley (tarragon recommended)
→ Mushrooms
14 -
1 diced shallot (or 1/4 cup red onion)
15 -
8 ounces mushrooms (cremini, shiitake, or morels)
16 -
1 tablespoon olive oil
17 -
1 tablespoon butter
18 -
Salt to taste
19 -
Pepper to taste
→ Fish
20 -
4 pieces of fish (5 ounces each - steelhead trout, ocean trout, king salmon, black cod, or sea bass)
21 -
Salt to taste
22 -
Pepper to taste
# Instructions:
01 -
Cook baby potatoes in salted boiling water until tender, about 20-25 minutes. Season with salt, pepper, and butter.
02 -
Blanch peas in salted boiling water for 2 minutes or until they float. Shock with ice water to stop cooking and retain color. Blend peas with water, olive oil, lemon juice, truffle oil, salt, white pepper, garlic, and herbs until smooth. Place in a saucepan; gently heat before serving.
03 -
Heat olive oil and butter in a skillet over medium heat. Saute mushrooms and shallots until tender, about 5-7 minutes. Season with salt and pepper and set aside.
04 -
Season fish with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear fish, skin side down, for 3-4 minutes until the skin is golden and crispy. Flip and cook for a few more minutes or finish in a warm oven until medium or medium-rare.
05 -
Heat pea sauce gently over medium-low heat without boiling to maintain vibrant color. Divide sauce among plates. Top with potatoes, fish (skin side up), and mushrooms. Drizzle with truffle oil and garnish with a sprig of fresh herb. Serve immediately.
# Notes:
01 -
The spring pea sauce can be made up to 2 days in advance and reheated gently.
02 -
Halve or slice large potatoes, and remember to season them well.