A spring-inspired recipe for Steelhead Trout (or salmon) with Mushrooms, New Potatoes & Truffled Spring Pea Sauce. Simple, elegant and perfect for entertaining. Love fish? See our 50+ Best Fish Recipes!
This little number is a nod to Spring 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. This is also delicious with salmon, scallops or a rich whitefish.
What is Steelhead Trout?
Steelhead trout is technically trout and is related to Pacific salmon and ocean trout, but if you ask me, it looks and tastes a lot more like salmon; so I treat it like salmon.
Steelhead Trout Ingredient Notes
- Fish– Steelhead trout, ocean trout, wild salmon, sea bass, or black cod. Skin-on is great!
- Peas- Use fresh shucked Engish peas (available at Trader Joes) and blanch them, or use frozen peas, thawed.
- Potatoes: Use the tiniest potatoes you can find, and leave them whole, or use medium thin-skinned potatoes and slice.
- Seasonings: Fresh tarragon and truffle oil make the dish! Mint and basil can work too.
- Mushrooms: Fresh spring morels are perfection her, or use shiitakes, maitakes, oyster, etc.
*See the recipe card for the full ingredient list.
How to make Steelhead Trout
The sauce is whipped up in minutes.
And it’s color makes me happy every time.
Step Two: Blanch the potatoes, saute the mushrooms, warm the pea sauce and pan-sear the fish. It’s a four pan kind of meal, but it comes together surprisingly easy and fast. I can whip this up in 30 minutes if I’m efficient and multitasking.
Step four: Plate the dish.
First, divide the sauce. Then form a foundation of little blanched potatoes (season them!) 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 a sprig of herb.
Enjoy your beautiful creation!
I hope you give this Steelhead Trout a try- so tasty and not too difficult!
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Steelhead Trout Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4
- Category: fish, entree
- Method: stovetop
- Cuisine: american
Description
A delicious recipe for Steelhead Trout, pan-seared with Mushrooms, New Potatoes & Truffled Spring Pea Sauce…a simple, elegant spring-inspired dinner!
Ingredients
Potatoes:
- 3 cups baby new potatoes
- salt and pepper to taste
- 1 tablespoon butter or olive oil.
Truffle Pea Sauce
- 2 cups fresh shucked peas, blanched briefly (or use frozen, thawed, no need to blanch)
- 1/2 cup 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
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 small garlic clove
- 1/3 cup fresh tarragon, basil, mint or Italian Parsley ( I like tarragon best!)
Mushrooms:
- 1 shallot- diced (or 1/4 Cup red onion)
- 8 ounces mushrooms (cremini, shiitake or morels)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- salt and pepper to taste
4 x 5-ounce pieces of steelhead trout, ocean trout, king salmon, black cod, or sea bass
Instructions
- Cook baby potatoes in salted boiling water until tender, about 20-25 minutes. Season with salt, pepper and butter.
- Make Truffled Pea Sauce: 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 saucepan, and do not heat until right before serving.
- Saute Mushrooms. Heat olive oil and butter in a skillet. Saute mushrooms and shallots over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside.
- Sear the fish. 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).
- Assemble: Heat pea sauce over medium-low heat, do not boil, just gently heat to keep its color vibrant. Divide the warmed pea sauce among plates. Top with potatoes, then fish. To keep the skin crispy, serve with 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!
Notes
Feel free to make the spring pea sauce up to 2 days ahead and gently reheat.
If the potatoes are large, feel free to slice, or half. Remember to season them. 🙂
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
I made this the exact same way but I used salmon. It was easy and absolutely delicious!!
Oh good Catherine- they are so similar so I bet it was an easy substitution. 🙂
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.
Perfect Andrea! yes, I tend to load it up because I love it!
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!
Awesome Linda! Glad you enjoyed this!
I’m going to try this recipe tomorrow! I only have black truffle oil. Do I need to adjust the amount? Thanks!
Perhaps start off with a bit less, add more to taste!
So so delicious. Made this tonight with Atlantic Char and it was a show-stopper!!
Awesome Mariah! Glad you enjoyed this!
This recipe is easy and absolutely delicious!!! We have served this to several friends and family and it is a hit everytime.
thanks Karen- glad you liked it.
This looks incredible! Can I ask where to find the deep grey dish you used in the photos? It’s my dream dish!!
Got it at a thrift store. 😉
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 🙂
Glad you tried this Deb! One of my favorites too. 🙂
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!
Made this tonight with king salmon and it was delicious… and the presentation was also amazing
So glad you liked it!
Absolutely delicious! Super simple and fresh!
I am so excited to make this THANK YOU!
Let me know how you like it!
Really liked the pea sauce. We made it with pea shoots and it was delicious.
Hi!
Great recipe. Quick question; can I prep the pea puree 1 day beforehand? Will it stay nice and green?
Thanks!
Yes it should!
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”
Haha, yes, it would make a good soup! 🙂 So glad you like this and thanks for the comment and rating. You rock.
Very delicious and very beautiful! Made it for my family and they all were impressed how restaurant-like it looked, thank you.
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!
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!
The Green Sauce is a Spring Pea sauce. You could sub sub another veggie for the potatoes….cauliflower, roasted sunchokes.
The micro greens, I meant? Do you think arugula micros would compliment it? 🙂
looks great…one question….where did you get the white plate/bowl?
Ikea I think!
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 🙂
You don’t have to use the truffle oil in the sauce but it gives great flavor. Good luck on your exam!
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!
Thanks so much Jessica… always appreciate feedback and so very glad you enjoyed!!
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
This dish is beautiful!
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!
This is the prettiest thing I’ve ever seen, and looks so easy. I immediately saved it.