Pan-Seared Steelhead Trout (or salmon) with Mushrooms, New Potatoes & Truffled Spring Pea Sauce…a simple elegant spring-inspired dinner! 

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

This little number is a nod to Spring and Easter (yes, I know it’s fish) and all the lovely green that has sprung up around here so unbelievably early this year.  In this recipe, I used Steelhead for the fish because that’s what we seem to have the most of here-but this is also delicious with salmon, scallops or a rich whitefish.

Steelhead is technically trout, but is related to Pacific salmon, and if you ask me, tastes a lot more like salmon.

steelhead trout

 

The truffled pea sauce is one of my favorites…fresh spring peas, blended with truffle oil, tarragon and lemon into a silky luscious sauce you will want to mop up with every one of these tender new potatoes. The whole thing is topped with mushrooms,  shiitakes or creminis, sauteed in a little butter. If you are lucky enough have morels in your vicinity, this would absolutely qualify as a “special enough” meal to justify investing in them.
Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

As you can see, there is a lot of fresh Spring goodness happening here. To save time, fresh peas come already shucked at Trader Joe’s. You can also use thawed, frozen peas if you can’t find fresh. Use the tiniest potatoes possible, and truffle oil is a must.

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout
Peas and truffle oil are a perfect union.
In catering, we make a fresh spring pea bruschetta with lemon zest, mint and truffle oil that is always a little surprising to people at first, but ends up being a big huge hit. It’s one of my all time favorites.
 Truffled Spring Pea Sauce

The sauce is whipped up in minutes.

 Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

And it’s color makes me happy every time.

Pan-Seared Steelhead Trout

I personally love love love crispy skinned fish, but feel free to use fish without the skin, if that is your preference. Just right before searing, pat it dry, season with salt and pepper, and place it a hot oiled skillet. The secret to searing fish, is to season it after its patted dry, just right before searing. Otherwise if you salt too early, the salt will draw out moisture from the fish and you won’t get a good sear. Place it in the hot skillet, and give the pan a shake. The awesome thing about fish, is it takes only about 5 minutes to cook.

Blanch the potatoes, saute the mushrooms, warm the pea sauce and pan-sear the fish. It’s a 4 pan kind of meal, but it comes together surprisingly easy and fast. I can whip this up in 30 minutes, if I’m being efficient.

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

Once the 4 components are done, have fun plating.

Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

First divide the sauce. Then form a foundation of little potatoes for the fish.

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

Place the fish on top. If you made crispy skin fish, place the skin side up to keep it from getting soggy.

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

Top with the tender mushrooms, a few more drops of truffle oil and sprig of herb.

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout
Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

 

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com #stealhead #springrecipes #salmon #peas #trout

I hope you give this Pan-Seared Steelhead Trout a try- so tasty and really not too difficult!

 

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Seared Steelhead with Truffled Spring Pea Sauce ...an easy elegant dinner, perfect for Spring! | www.feastingathome.com

Pan-Seared Steelhead Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce


Description

Pan-Seared Steelhead Trout with Mushrooms, New Potatoes & Truffled Spring Pea Sauce…a simple elegant spring-inspired dinner! 


Ingredients

Scale
  • 4  x4 ounce pieces steelhead trout, salmon, halibut, sea bass… or try scallops!
  • 3  Cups baby new potatoes
  • 1 shallot- diced (or ¼ Cup red onion)
  • 8 ounces mushrooms ( cremini, shiitake or morels)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • salt and pepper to taste

Spring Pea Truffle Sauce

  • 2 Cups fresh shucked peas, blanched briefly ( or use frozen)
  • ½ C water plus 1 T more if necessary, to get the blender going.
  • 2 Tablespoon olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon truffle oil
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 small garlic clove
  • C fresh tarragon, basil, mint or Italian Parsley ( I like tarragon best!)

Instructions

  1. Cook baby potatoes in salted boiling water until tender, about 15-20 minutes.
  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).
  3. Place peas in a blender with the rest of the pea sauce ingredients, and blend until very smooth. Place in a sauce pan, and do not heat until right before serving.
  4. Saute mushrooms and shallots in butter, over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside.
  5. Season both sides of fish with salt and pepper.
  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).
  7. Drain potatoes, set aside. Heat pea sauce over medium heat, do not boil, just gently heat to keep its color vibrant.
  8. To plate:Divide the pea sauce among plates. Top with potatoes, then fish. To keep the skin crispy, serve skin side up. Top with the mushrooms. Finish with few drops of truffle oil over the mushrooms and a sprig of fresh herb. Serve immediately… and enjoy!

Nutrition

  • Serving Size:
  • Calories: 425
  • Sugar: 5.1 g
  • Sodium: 1151.6 mg
  • Fat: 22.6 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 27.8 g
  • Fiber: 6.3 g
  • Protein: 30.4 g
  • Cholesterol: 65.6 mg

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I have made this several times for friends and family. It is really a great recipe that you can make different variations. My only adjustment is I use less truffle oil.

  2. Thank You so much!! This meal was wonderful for our 43rd Anniversary! The pea sauce was absolutely easy and the Star of the plate! I added extra large shrimp with the trout and roasted some multi color petite carrots. The plate was gorgeous and the flavors all can together. This was my first time using truffle oil also. It felt great being able to prepare this 5 ⭐️ meal for our special day!

  3. I’m going to try this recipe tomorrow! I only have black truffle oil. Do I need to adjust the amount? Thanks!

  4. This recipe is easy and absolutely delicious!!! We have served this to several friends and family and it is a hit everytime.

  5. This looks incredible! Can I ask where to find the deep grey dish you used in the photos? It’s my dream dish!!

  6. I love this recipe! So delicious — and gorgeous on the plate, also! Thank you Sylvia. One of my very favorites (so far; there are many more to try.)

    I used tarragon and fresh frozen peas in the sauce; no truffle oil. I used Lake Trout for the fish as that is one of our sustainable fish here in Michigan.

    Can’t wait to eat leftovers tomorrow 🙂

  7. Loved this recipe. My local Moms grocery sells frozen steelhead trout, making it super easy to source the fish. Used tarragon and mint. This will become a dinner party dish!

  8. Hi!
    Great recipe. Quick question; can I prep the pea puree 1 day beforehand? Will it stay nice and green?

    Thanks!

  9. My absolute go-to recipe when hosting! Easy, adaptable, and I’ve tried it with many different kinds of fish. I usually use whatever is freshest at the store. The sauce is the star in the dish! (Usually all of Sylvia’s sauces are the stars) the comment I get the most is “if you put that sauce in a cup, I’d drink it by itself like soup”

    1. Haha, yes, it would make a good soup! 🙂 So glad you like this and thanks for the comment and rating. You rock.

  10. Very delicious and very beautiful! Made it for my family and they all were impressed how restaurant-like it looked, thank you.

  11. Hellloooo! So, I. add this this evening for my family, and was it ever a hit! The only thing I really changed was a bit of sugar in the purée, I sautéed the garlic first, and I added a crispy skin chip also:). That chip….so yum.

    I am wondering, however, how on earth you go your purée so smooooooth. It’s gorgeous. Mine was pretty, but not that silky! I hope to hear from you, and thank you!

  12. I am very much looking forward to making this! Is this a possible winner dish for a restaurant to serve? Because I don’t like potatoes, I’m struggling, but it’s not about me!

    What are the greens on the photo served on the dark plate? I love that look.

    I hope to hear from you! I’ve got to start prepping this idea like….yesterday. 😉

    Thanks again!

    1. The Green Sauce is a Spring Pea sauce. You could sub sub another veggie for the potatoes….cauliflower, roasted sunchokes.

  13. Hi, this looks really good and I’m going to do this for my cooking exam. However, I can’t use truffle sauce-is there an alternative for this? Will peas work well for the pea sauce? (keep in mind that they don’t actually taste it, just observe the plating and process) Also I’m still a beginner cook so could you put in process for the pea sauce, sauteeing etc. but I absolutely LOVE this recipe thank you 🙂

    1. You don’t have to use the truffle oil in the sauce but it gives great flavor. Good luck on your exam!

  14. First thing that drew me to this recipe was the picture on Pinterest, and so I decided I had to make it last night (using frozen peas) , and it was delicious! That pea sauce can be eaten with anything! It’s amazing! I also made your cauliflower with the turmeric dressing and it was a huge hit!

  15. I am not against fish. Ever! And your steelhead with the truffles peas- Genius! This dish is beyond gorgeous… lots of drool combined with ‘ohhhh’ and ‘ahhhh’ going on behind this computer screen. Stunning recipe and photography. Love this!!
    ♡Cheyanne @ No Spoon Necessary

  16. This looks divine and you have just solved my ‘what to serve for dinner on Good Friday’ problem. We don’t do fish on Easter Sunday – we have a tradition of redoing Christmas Dinner ( roast turkey, roast vegetables, plum pudding) all over again in far more suitable weather. Christmas Day in Australia falls in summer and is hot, far to hot to actually enjoy a roast turkey lunch!