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Seared Steelhead Trout with Truffled Pea Sauce, Roasted Baby Potatoes, and Sautéed Mushrooms Recipe

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4.4 from 61 reviews

This elegant Steelhead Trout recipe features tender baby new potatoes, a vibrant truffled pea sauce, sautéed mushrooms, and perfectly seared trout with crispy skin. The dish combines fresh, seasonal ingredients with delicate herbal and truffle notes, creating a restaurant-quality meal that's both visually stunning and delicious.

Ingredients

Potatoes

  • 3 cups baby new potatoes
  • Salt and pepper to taste
  • 1 tablespoon butter or olive oil

Truffled Pea Sauce

  • 2 cups fresh shucked peas (or frozen, thawed, no need to blanch)
  • ½ cup water plus 1 tablespoon more if necessary
  • 2 tablespoons 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 (or basil, mint, or Italian parsley; tarragon preferred)

Sautéed Mushrooms

  • 8 ounces mushrooms (cremini, shiitake, or morels)
  • 1 shallot, diced (or ¼ cup red onion)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste

Fish

  • 4 steelhead trout fillets (approx. 6-8 ounces each)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for searing)

Instructions

  1. Cook Baby Potatoes: In a pot of salted boiling water, cook the baby new potatoes until tender, about 20-25 minutes. Drain and season with salt, pepper, and butter or olive oil. Set aside and keep warm.
  2. Make Truffled Pea Sauce: Blanch fresh peas in salted boiling water until just cooked and floating on the surface, about 2 minutes. Immediately rinse with ice-cold water to stop cooking and preserve their vibrant color. Place the peas in a blender along with ½ cup water (plus an additional tablespoon if needed), olive oil, lemon juice, truffle oil, salt, white pepper, garlic clove, and fresh herbs. Blend until completely smooth. Transfer the sauce to a saucepan but do not heat it until just before serving to maintain its bright green color.
  3. Sauté Mushrooms: Heat olive oil and butter in a skillet over medium heat. Add diced shallots and mushrooms, sautéing until tender and golden, about 5-7 minutes. Season with salt and pepper to taste, then set aside.
  4. Sear the Fish: Season the steelhead trout fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the fish, skin side down, and sear until the skin is golden brown and crispy, about 3-4 minutes. Carefully flip the fillets and cook for an additional 2-3 minutes, or transfer to a warm oven to finish cooking, aiming for medium to medium-rare doneness.
  5. Assemble and Serve: Gently reheat the pea sauce over medium-low heat without boiling to preserve its color and flavor. Divide the warm pea sauce onto serving plates, then top with the cooked baby potatoes. Place the trout fillet on top, skin side up to keep it crispy. Spoon the sautéed mushrooms over the fish. Finish with a few drops of truffle oil over the mushrooms and garnish with a fresh herb sprig. Serve immediately and enjoy!

Notes

  • Blanching the peas and shocking them in ice water preserves their vibrant color and fresh taste.
  • Use fresh herbs like tarragon for a classic flavor, but substitutes such as basil, mint, or parsley work well too.
  • To keep the trout skin crispy, avoid covering the fish after cooking and serve immediately.
  • If fresh peas are unavailable, use thawed frozen peas without blanching.
  • Adjust seasoning carefully, especially salt, according to your taste preferences.

Find it online: https://recipethrive.com/seared-steelhead-trout-with-truffled-pea-sauce-roasted-baby-potatoes-and-sauteed-mushrooms-recipe-2/