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Ingredients
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Steelhead
Tarragon Remoulade
Finishes & Garnish
Method
Tarragon Remoulade
- 1
Combine base
In a medium bowl, combine 1/2 cup mayonnaise and 1 tsp Dijon mustard. Whisk until smooth.
- 2
Add flavorings
Stir in the chopped capers and minced cornichons (1 tbsp each), 2 tbsp finely chopped fresh tarragon, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/4 tsp Worcestershire sauce and 1 tsp hot sauce (if using).
- 3
Season
Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed (add a few drops more lemon juice or a pinch more salt).
- 4
Chill
Cover and refrigerate the remoulade at least 30 minutes to let flavors meld (can be made up to 24 hours ahead). Bring to near room temperature before serving if chilled very cold.
Steelhead
- 5
Prepare fillet
Pat the 12 oz steelhead fillet dry with paper towels. Check for any remaining pin bones and remove with fish tweezers if present. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 6
Preheat pan
Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tbsp olive oil and let it shimmer.
- 7
Sear skin-side down
Place the fillet skin-side down in the hot pan. Use a spatula to press gently on the fish for 10–15 seconds to ensure full skin contact and prevent curling. Cook skin-side down without moving for 3.5–4 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way through.
- 8
Finish flesh-side
Flip the fillet carefully and add 1 tbsp unsalted butter to the pan. Spoon the melted butter over the top of the fillet as it finishes cooking for 30–90 seconds, basting to add flavor and sheen. Cook until the internal temperature reaches about 125–130°F (52–54°C) for medium-rare to medium, or to your preferred doneness.
- 9
Rest and finish
Remove the fillet to a warm plate and squeeze 1 tbsp fresh lemon juice over the top. Let rest 2 minutes to redistribute juices. Sprinkle the chopped fresh herbs (2 tbsp of mixed tarragon and parsley) over the fish.
Plating & Garnish
- 10
Spoon about 2–3 tbsp of the tarragon remoulade beside or atop the fillet. Garnish with microgreens or baby herbs (about 1/4 cup) and 2 tarragon sprigs. Serve with lemon wedges on the side.
