This dish is a nod to spring and all lovely green that has sprung up around here so unbelievably early this year. In this recipe, I used Steelhead trout for the fish because that’s what we seem to have the most of here-but this is also delicious with halibut, seabass, salmon or even seared scallops. (Steelhead is technically trout, but is related to Pacific salmon, and if you ask me, tastes a lot more like salmon. )
If fish is not your thing, check out this recipe for Herb Crusted Leg of Lamb with Mint Gremolada. 
The truffled pea sauce is one of my favorites…fresh spring peas, blended with truffle oil, tarragon and lemon into a silky luscious sauce you will want to mop up with every one of these tender new potatoes. The whole thing is topped with mushrooms, shiitakes or creminis, sautéed in a little butter. If you are lucky enough have morels in your vicinity, this would absolutely qualify as a “special enough” meal to justify investing in them.
As you can see, there is a lot of fresh Spring goodness happening here.
Peas and truffle oil are a perfect union.
In catering, we make a fresh spring pea bruschetta with lemon zest, mint and truffle oil that is always a little surprising to people at first, but ends up being a big huge hit. It’s one of my all time favorites.
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, sauté 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.
PrintSeared Trout with New Potatoes, Mushrooms and Truffled Spring Pea Puree
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
Description
A true spring meal featuring seared trout with a rich truffled pea puree, tender new potatoes, and sautéed mushrooms, perfect for mopping up every last drop of the luscious sauce.
Ingredients
- 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
- 1/3 C fresh tarragon, basil, mint or Italian Parsley ( I like tarragon)
Instructions
- Cook baby potatoes in salted boiling water until tender, about 15-20 minutes. Drain and set aside.
- Blanch fresh peas in salted boiling water until just cooked, about 2 minutes, or until they float. Rinse with ice cold water to stop cooking.
- In a blender, combine blanched peas, truffle oil, tarragon, and lemon juice. Blend until smooth and silky. Season with salt and pepper to taste.
- In a skillet, melt butter over medium heat. Add diced shallot and sauté until translucent, about 2-3 minutes. Add mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste.
- Pat the fish dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place fish skin-side down (if using skin-on) in the hot skillet. Sear for about 3-4 minutes on each side, or until cooked through and the skin is crispy.
- To serve, spread a generous amount of pea puree on each plate. Top with seared fish, sautéed mushrooms, and a side of baby potatoes. Garnish with additional tarragon if desired.
Notes
For a crispy skin, ensure the fish is dry before searing and season just before cooking. If using morels, they add a special touch to the dish. This meal can be prepared in about 30 minutes if you’re efficient. Leftover pea puree can be used as a spread on bruschetta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
Can I use a different type of fish instead of Steelhead trout?
Yes, you can substitute Steelhead trout with halibut, seabass, salmon, or even seared scallops.
What type of mushrooms work best for this recipe?
Shiitake or cremini mushrooms are recommended, but if you have access to morels, they would elevate the dish even further.
How do I achieve a crispy skin on the fish?
To get crispy skin, make sure to pat the fish dry before searing, season it with salt and pepper, and place it in a hot oil.
This is a delicious dish . I made with sous vide Atlantic salmon and crisped the skin before serving.