Steelhead Trout Recipe
served with parmesan risotto, steamed broccolini & chive beurre blanc.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steelhead Trout
Parmesan Risotto
Steamed Broccolini
Chive Beurre Blanc
Method
Prepare the Steelhead Trout
- 1
Sear the Trout
Heat olive oil in a skillet over medium-high heat. Season the steelhead trout fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until cooked through. Remove from heat and set aside.
Make the Parmesan Risotto
- 2
Cook the Risotto
In a saucepan, heat the chicken broth and keep it warm. In another pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Add the white wine and simmer until absorbed.
- 3
Add Broth
Gradually add the warm chicken broth, one ladle at a time, stirring continuously until absorbed. Repeat this process until the rice is creamy and al dente (about 18-20 minutes). Stir in the grated Parmesan cheese, season with salt and black pepper, and mix well.
Prepare the Steamed Broccolini
- 4
Steam the Broccolini
In a pot with a steamer basket, bring water to a boil. Add the broccolini and steam for 3-4 minutes until tender but still vibrant green. Season with salt to taste.
Make the Chive Beurre Blanc
- 5
Prepare the Sauce
In a small saucepan, melt 1 stick of unsalted butter over medium heat. Add minced shallot and cook until softened. Pour in the white wine and simmer until reduced by half. Stir in the heavy cream and cook for 2-3 minutes. Remove from heat and whisk in the remaining butter, season with salt and white pepper, and add chopped chives.
Plate the Dish
- 6
Serve
On a plate, serve a generous spoonful of parmesan risotto, topped with the steelhead trout fillet. Arrange the steamed broccolini alongside and drizzle the chive beurre blanc over the trout. Enjoy your meal!