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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

  • 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!

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