Pan-Seared Steelhead Trout with Spring Pea Sauce

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

This little range may be a nod to Spring and Easter (yes, I do know it’s fish) and every one the beautiful inexperienced that has sprung up around here therefore incredibly early this year. During this direction, I used Steelhead for the fish as a result of that’s what we have a tendency to appear to possess the foremost of here-but this is often conjointly delicious with halibut, sable, trout, seabass, salmon or maybe cooked scallops. (Steelhead is technically trout, however is expounded to Pacific salmon, and if you solicit from me, tastes tons a lot of like salmon).

The truffled pea sauce is one amongst my favorites…fresh spring peas, intermingled with truffle oil, tarragon and lemon into a sleek luscious sauce you'll wish to mop up with all of those tender new potatoes. The entire factor is screw-topped with mushrooms, shiitakes or creminis, saute in an exceedingly very little butter. If you're lucky enough have morels in your neck of the woods, this is able to fully qualify as a “special enough” meal to justify investment in them.

As you'll be able to see, there's tons of contemporary Spring goodness happening here. To save lots of time, contemporary peas come back already shucked at dealer Joe’s. You'll be able to conjointly use thawed, frozen peas if you can’t realize contemporary. Use the tiniest potatoes attainable, and truffle oil may be a should.

INGREDIENTS :

4 x4 ounce pieces steelhead trout, salmon, halibut, sea bass… or try scallops!
3 Cups baby new potatoes
8 ounces mushrooms ( cremini, shiitake or morels)
1 shallot- diced (or ¼ Cup red onion)
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)
1 small garlic clove
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
⅓ C fresh tarragon, basil, mint or Italian Parsley ( I like tarragon best!)

INSTRUCTIONS :

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!