Steelhead Trout Recipe
lemon parisse / cherry tomatoes / green beans / trout roe beurre blanc
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Ingredients
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Fish
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Green Beans
Trim the ends of the green beans and blanch them in boiling salted water for 3-4 minutes until bright green. Drain and set aside.
- 2
Roast Cherry Tomatoes
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper, and roast for 15-20 minutes until soft and blistered.
Cooking the Trout
- 3
Cook Steelhead Trout
In a large skillet over medium-high heat, heat some olive oil. Season steelhead trout fillets with salt and pepper. Place fillets skin-side down and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.
Making the Beurre Blanc
- 4
Prepare the Beurre Blanc
In a saucepan, combine minced shallots and white wine. Simmer over medium heat until reduced by half. Lower the heat and whisk in the butter gradually until emulsified. Stir in lemon juice, and season with salt and pepper.
Plating
- 5
Serve
On a plate, place a portion of the blanched green beans and roasted cherry tomatoes. Top with a steelhead trout fillet, drizzle with beurre blanc, and finish with trout roe.