Jun 04 2026
Restaurants›The Courtney Room›Steelhead Trout Recipe

Steelhead Trout Recipe

Inspired by The Courtney Room
Time45m
Serves2

sunflower seed risotto, corn, pickled peppers, black truffle, summer squash

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Ingredients

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Risotto Base

Vegetables

Fish

Method

Prepare the Risotto

  1. 1

    Sauté Aromatics

    In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and translucent.

  2. 2

    Toast the Rice

    Add the arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted.

  3. 3

    Cook the Risotto

    Gradually add vegetable broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.

  4. 4

    Add Sunflower Seeds and Seasoning

    Stir in the sunflower seeds, corn, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

Prepare the Steelhead Trout

  1. 5

    Cook the Trout

    In a separate skillet, heat a little olive oil over medium-high heat. Season the steelhead trout fillets with salt and pepper, then place them in the skillet skin-side down. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork.

  2. 6

    Finish with Lemon and Truffle

    Remove the fish from heat and squeeze fresh lemon juice over it. Top with shaved black truffle.

Serve

  1. 7

    Plate the Dish

    Spoon the sunflower seed risotto onto plates, top with steelhead trout, and garnish with pickled peppers and slices of summer squash.

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