Steelhead Recipe

Make the roux and milk base

In a small heavy saucepan over medium heat, melt 2 tbs unsalted butter. When it foams, add 1 tbs flour and whisk continuously for 1 minute to cook the raw flour taste without browning.

Add milk and cream

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, about 3–4 minutes, until it begins to thicken slightly.

Season and finish

Whisk in 1 tsp mild curry powder and 1/2 tsp Dijon mustard until fully incorporated. Reduce heat to low and add 3/4 cup grated Romano and 1/4 cup grated Parmesan a handful at a time, whisking until smooth and melted. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp lemon zest (optional). Keep the fondue warm over the lowest heat, stirring occasionally to prevent skinning. If too thick, thin with 1–2 tbs milk.

Prep and blanch Romano beans: Bring a medium pot of salted water to a boil. Add the trimmed Romano beans and blanch for 2 minutes until bright green and just tender. Immediately transfer beans to an ice-water bath to stop cooking. Drain and set aside.

Sauté zucchini and squash: In a large skillet over medium-high heat, add 1 tbs olive oil. When hot, add the zucchini and yellow squash half-moons in a single layer (work in batches if needed). Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, for 4–5 minutes until lightly browned and just tender. Add 1 clove minced garlic in the last 30 seconds and stir to combine.

Combine vegetables: Reduce heat to medium, add blanched Romano beans and the quartered Roma tomatoes to the skillet with the zucchini and squash. Add 1 tbs lemon juice and 1 tbs chopped parsley. Toss gently to combine and warm the tomatoes through for 1–2 minutes. Adjust seasoning to taste.

Prepare the fillets: Pat the steelhead fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Pan-sear the steelhead: Heat 2 tbs olive oil and 1 tbs unsalted butter in a large nonstick or stainless-steel skillet over medium-high heat until the fat shimmers. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until the skin is crisp and the fillet is cooked about two-thirds of the way through. Flip carefully and cook flesh-side for 1–2 minutes more (depending on thickness) until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. Remove fillets to a warm plate and tent loosely with foil for 3 minutes to rest.

Plate the vegetables: Spoon a bed of the warm sautéed vegetables (zucchini, squash, Romano beans, tomatoes) onto each plate, leaving space for the fish.

Add curry fondue and fish: Spoon 2–3 tbs of the warm curry fondue onto each plate on or beside the vegetables. Place a rested steelhead fillet atop the vegetables or beside them with the skin facing up. Drizzle 1 tsp extra-virgin olive oil over the fish and vegetables if desired.

Garnish and serve: Finish with a scattering of microgreens or chopped chives. Serve immediately so the fondue remains warm and the fish is tender.