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.
The sauce is whipped up in minutes.
And it’s color makes me happy every time.
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.
Once the 4 components are done, have fun plating.
First divide the sauce. Then form a foundation of little potatoes for the fish.
Place the fish on top. If you made crispy skin fish, place the skin side up to keep it from getting soggy.
Top with the tender mushrooms, a few more drops of truffle oil and sprig of herb.
I wanted to thank the folks over at Robert Mondavi’s WoodBridge Winery for sending me some of their wines to try this week. Always love getting surprises in the mail. Anyways, they inspired me to create this dish today…so thanks again!
Pan-Seared Steelhead w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce
Pan Seared Steal head ( or Salmon) w/ Mushrooms, Baby potatoes and Truffled Spring Pea Sauce
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 2-4
- Category: main
- Cuisine: french
- 2-4 six ounce pieces steelhead trout, salmon, halibut, sea bass… or try scallops!
- 2-3 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
- 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
- ⅓ C fresh tarragon, basil, mint or Italian Parsley ( I like tarragon)
- Cook baby potatoes in salted boiling water until tender, about 15-20 minutes.
- 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).
- 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.
- Saute mushrooms and shallots in butter, over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside.
- Season both sides of fish with salt and pepper.
- 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).
- Drain potatoes, set aside.
- Heat pea sauce over medium heat, do not boil, just gently heat to keep its color vibrant.
- 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!