Steelhead Trout Recipe Recipe
A delicious recipe for Steelhead Trout, pan-seared with Mushrooms, New Potatoes and Truffled Spring Pea Sauce—a simple, elegant spring-inspired dinner!
How to Make the Best Steelhead Trout Recipe
This elegant pan-seared steelhead trout with truffled spring pea sauce is the perfect dish for a special dinner that still comes together in about an hour. The delicate, salmon-like flavor of steelhead pairs beautifully with the bright, herbaceous pea sauce, while crispy-skinned fish adds wonderful texture to every bite.
The truffled pea sauce is the star of this dish—vibrant green, silky smooth, and infused with truffle oil and fresh herbs. It’s sophisticated enough for entertaining yet simple enough for a weeknight dinner when you want something a little more special. The combination of earthy sautéed mushrooms, tender new potatoes, and perfectly seared fish creates a complete, restaurant-quality meal.
Whether you’re celebrating spring’s arrival or simply craving a light yet satisfying dinner, this steelhead trout recipe delivers on all fronts. Serve it with a crisp white wine and enjoy the compliments that are sure to follow.
Steelhead Trout Recipe
A delicious recipe for Steelhead Trout, pan-seared with Mushrooms, New Potatoes and Truffled Spring Pea Sauce—a simple, elegant spring-inspired dinner!
Ingredients
New Potatoes
Truffled Pea Sauce
Sautéed Mushrooms
Steelhead Trout
Instructions
Prepare the Potatoes
- Cook new potatoes in salted boiling water until tender, about 20-25 minutes. Season with salt, pepper, and butter.
Make the Pea Sauce
- Blanch fresh peas in salted boiling water until just cooked, about 2 minutes, or until they float.
- Rinse with ice cold water to shock them and stop the cooking process (this helps them stay green).
- Place peas in a blender with the rest of the pea sauce ingredients and blend until very smooth.
- Transfer to a saucepan but do not heat until right before serving.
Sauté the Mushrooms
- Heat olive oil and butter in a skillet.
- Sauté mushrooms and shallots over medium heat until tender, about 5-7 minutes.
- Season with salt and pepper and set aside.
Cook the Steelhead Trout
- Season both sides of fish with salt and pepper.
- In a large skillet, heat oil over medium-high heat.
- Once hot, sear the fish skin side down until the skin is golden and crispy, about 3-4 minutes.
- Turn over and cook for a couple more minutes or place in a warm oven until just cooked through to medium (or medium rare).
Assemble and Serve
- Heat pea sauce over medium-low heat; do not boil, just gently heat to keep its color vibrant.
- Divide the warmed pea sauce among plates. Top with potatoes, then fish.
- To keep the skin crispy, serve with skin side up.
- Top with the mushrooms. Finish with a few drops of truffle oil over the mushrooms and a sprig of fresh herb.
- Serve immediately and enjoy!
Notes
- Tarragon works best for the pea sauce, but basil, mint, or Italian parsley are also delicious alternatives.
- For the crispiest skin, make sure your pan is very hot before adding the fish and don't move the fillets until ready to flip.
- The pea sauce can be made ahead and gently reheated just before serving.
