Monday, May 16, 2016

Steelhead Trout w/ Truffled Pea Puree & New Potatoes


I am a pea lover (sounds strange).

I make a version of these mushy peas every spring when fresh peas are available.
I love it on toast with mozzarella cheese and on pasta.....it's delicious.

Make up a batch of the pureed peas in the morning, and then sear up some fish and dinner is ready in 10 minutes. It's so easy.

Here, I used steelhead trout, which looks like salmon, but is more mild tasting.


You can use salmon or another fish like trout or even scallops for this recipe.

I omitted the mushrooms in the recipe, which would have been extra nice, but Henry hates mushrooms. :(


Steelhead Trout w/ Truffled Spring Pea Puree & New Potatoes: (adapted from Honest Cooking)

2 six ounce pieces steelhead trout, (salmon, halibut, sea bass or scallops)
10 baby new potatoes (the small red ones)
1 shallot, diced
8 ounces mushrooms (cremini, shiitake or morels if you can get them)
1 Tablespoon olive oil
1 Tablespoon butter
salt and pepper

Spring Pea Truffle Sauce:

2 cups fresh shucked peas, blanched briefly (or use frozen)
1/2 cup water (you might need a tbsp more)
2 Tablespoon olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon truffle oil (this really gilds the lily)
sea salt & black pepper
1 small garlic clove
⅓ c fresh herbs such as tarragon, basil, mint or flat leaf parsley (I used basil)

Make the sauce.

Blanch the peas in salted boiling water for 2 minutes only. Refresh in a colander with ice, to retain the nice green color.

Puree the ingredients in a food processor. You don't want a thick pesto, more of a smooth puree, so add in some more oil or water to thin it so you can spread it on the plate. Transfer the puree to a small saucepan.
You can make the pea puree ahead of time and keep in the fridge. You can reheat it in a saucepan before serving.

Boil the potatoes for 15-20 minutes until tender and set aside. Cut into quarters.

While the potatoes are boiling, saute the mushrooms (if using) in some butter with the shallot for 5-7 minutes.

Season the fish with kosher salt & pepper. Heat olive oil in a heavy non-stick skillet and cook the fish skin side down for 5 minutes. I use a splatter screen......flip over for another 2 minutes.

While the fish is cooking, reheat the pea puree on low in the saucepan to warm.

Spread some of the warm peas on a plate and scatter some of the potatoes around.


With a fish spatula, place a piece of seared fish on top of the potatoes and top with the sauteed mushrooms and shallots.

This is a beautiful and delicious spring dinner, showcasing seasonal fish and seasonal vegetables (morels and peas!).


Enjoy!

5 comments:

Natalia said...

Love the color of the green peas - so spring-like, unlike the weather we've had lately! ;)
Here's a question for you, and one that often prevents me from buying steelhead trout in the first place. I've only seen farmed steelhead trout and I've read that farmed fish isn't good. First off - is it ok to eat farmed fish? And if not, where do you buy your un-farmed steelhead trout?

(I know I can substitute salmon, which our household eats 2-3 times/week, but I'm asking since you posted it with the steelhead trout. Thanks.

Amen Kahwajy said...

Love the plating!

Amen Kahwajy said...
This comment has been removed by the author.
carolyn ihnot said...

I must say that I have never thought of smashing my peas! Looks great!! Will have to give this a try.

Oui, Chef said...

Gorgeous photos, Stacey!