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!).