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
Scale
- 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