Vancouver Island Kuterra Steelhead Recipe

Inspired by Marilena

Time40m

Serves2

Charred leek, asparagus, gribiche, wild foraged greens

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Ingredients

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Fish

2 pieces Kuterra Steelhead fillet

Vegetables

2 pieces Leeks

7.05 oz (200 grams) Asparagus

3 1/2 oz (100 grams) Wild foraged greens

Sauce

3 pieces Eggs

1 tbs Dijon mustard

2 tbs White wine vinegar

1/2 cup (120 ml) olive oil

2 tbs Capers, rinsed and chopped

2 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Method

Preparation of Fish

Prepare the Steelhead

Season the Kuterra Steelhead fillets with salt and black pepper. Heat a grill or skillet over medium-high heat and cook the fish skin-side down for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through and charred.

Vegetable Preparation

Char the Leeks and Prepare Asparagus

Trim the leeks and cut them in half lengthwise. Rinse thoroughly to remove any dirt. Grill the leeks alongside the fish until charred, about 4-5 minutes. Blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop cooking.

Gribiche Sauce Preparation

Make the Gribiche

Hard boil the eggs for 10 minutes, then cool and peel them. Chop the eggs and mix them in a bowl with Dijon mustard, white wine vinegar, and olive oil. Stir in the chopped capers and parsley. Season with salt and pepper to taste.

Assembly

Plate the Dish

On a plate, arrange the charred leeks, asparagus, wild foraged greens, and top with the Kuterra Steelhead fillet. Drizzle the gribiche sauce over the top and serve immediately.