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Recipes

Pan roasted steelhead trout

From Wilfrid's

DATE: Thursday, March 25th, 2010

Ingredients

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Pan roasted steelhead trout

  1. 4 X 6 oz. fresh trout fillets, cleaned
  2. 3 tbsp.  Canola Oil
  3. Sea Salt & Fresh Ground Black Pepper to taste

Dill roasted market fingerling potatoes

  1. 1 cup mixed small fingerling & purple potatoes, cleaned & cut in half
  2. 2 pc. Small shallots, peeled & sliced 
  3. 2 tbsp. Olive Oil
  4. 1 tsp.  Chopped fresh dill for garnish
  5. Sea Salt & Fresh Ground Black Pepper to taste

Mache & Fennel Salad

  1. 1 cup local  Mache or Lamb’s lettuce, washed & cleaned
  2. 1 cup shredded fennel bulb, core & stem removed
  3. 3 tbsp. Saba dressing- found in Italian grocery stores
  4. 2 tbsp. Olive oil
  5. Sea Salt & Fresh Ground Black Pepper to taste

       Citrus & Ginger emulsion     

  1. 1 cup orange juice
  2. ¼ cup lime juice
  3. ¼ cup rice vinegar
  4. ¼ cup sliced scallions
  5. 1 tsp. fresh ginger, coarsely chopped
  6. ½ tsp. honey
  7. sea salt & fresh ground pepper to taste
  8. 1/2 cup butter, diced

Preparation

Citrus Ginger Sauce

  1. In medium sauté pan over medium high heat on Wolf gas range, add all ingredients except butter.
  2. Bring to a rolling boil.
  3. Boil for about 20 minutes to reduce the liquid to about ¼ cup.
  4. Reduce heat to simmer and whisk in butter until completely melted. 
  5. Strain through fine china cap & reserve.

Dill roasted fingerling potatoes

  1. Pre set oven to 375 F.
  2. In a hot skillet heat the canola oil & sauté the shallots & potatoes, 3 minutes.
  3. Remove from stove  top & place in the oven, roasting on high for 12
  4. 15 minutes until edges are crispy.
  5. Remove from oven once done & add dill, season & mix well.
  6. Set aside for plating.

Mache & fennel salad Greens

  1. Combine the Mache, fennel with a few drops of Saba & olive oil in a small bowl.
  2. Dress lightly with your tongs & season to taste.
  3. Set aside in a cool area for plating.

Pan roasted steelhead trout

  1. Heat in a large fry pan the canola oil over high heat.
  2. Season Trout with salt & pepper & sear fish both sides for 2 minutes.
  3. Remove from the stove  top & place in a hot 375 F oven for 5 more minutes.
  4. Remove fish from oven  & allow to rest in a warm area before plating.


Gather 4 dinner plates.
Place a small amount of the citrus sauce in the center, then dill fingerlings on plate.
Place the steelhead trout next on top of the  potatoes, finish with Mache fennel salad.
Serve.