Ingredients
Potatoes
- 3 cups baby new potatoes
- Salt and pepper to taste
- 1 tablespoon butter or olive oil
Truffled Pea Sauce
- 2 cups fresh shucked peas, blanched briefly (or frozen thawed peas, no blanching needed)
- ½ cup water plus 1 tablespoon more if needed
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon truffle oil
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 1 small garlic clove
- ⅓ cup fresh tarragon, basil, mint, or Italian parsley (tarragon preferred)
Sautéed Mushrooms
- 8 ounces mushrooms (cremini, shiitake, or morels)
- 1 shallot, diced (or ¼ cup red onion)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Fish
- 4 steelhead trout fillets, skin on (about 6 ounces each)
- Salt and pepper to taste
- 1 tablespoon olive oil for searing
Instructions
- Cook Baby Potatoes: Boil the baby new potatoes in salted water until tender, about 20-25 minutes. Drain and season with salt, pepper, and butter or olive oil. Set aside and keep warm.
- Make Truffled Pea Sauce: Blanch the fresh peas in salted boiling water just until they float, about 2 minutes, then rinse immediately in ice water to preserve their vibrant green color. Combine peas with water, olive oil, lemon juice, truffle oil, salt, white pepper, garlic, and fresh herbs in a blender. Blend until very smooth. Transfer to a saucepan and keep off the heat until just before serving.
- Sauté Mushrooms: Heat olive oil and butter together in a skillet over medium heat. Add the diced shallots and mushrooms and sauté until tender and browned, about 5-7 minutes. Season with salt and pepper, then remove from heat and set aside.
- Sear the Fish: Pat steelhead trout fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Place the fish skin side down and sear until the skin is golden and crispy, about 3-4 minutes. Flip the fillets and cook for an additional 2-3 minutes until the fish is just cooked through to medium or medium rare. Optionally finish in a warm oven if preferred.
- Assemble the Dish: Gently reheat the pea sauce over medium-low heat without boiling to preserve its bright color. Divide the warm pea sauce among four plates. Top each with the cooked baby potatoes, then place the fish fillet skin side up to keep it crispy. Arrange the sautéed mushrooms on top or beside the fish. Drizzle a few drops of truffle oil over the mushrooms and garnish with a sprig of fresh herb. Serve immediately for best flavor and texture.
Notes
- Use fresh peas for the best flavor in the pea sauce, but frozen peas work well if thawed.
- Blanching and shocking the peas helps maintain their vibrant color.
- To keep fish skin crispy, make sure the skillet and oil are hot before adding the fish.
- You can substitute herbs like basil, mint, or parsley in place of tarragon based on preference.
- Truffle oil adds luxurious aroma; add it last to preserve its delicate flavor.
- If cooking multiple fillets, avoid overcrowding the pan when searing the fish for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
