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Grilled Steelhead Trout
Created by SimonPearceRestaurant,
Description Submitted by: Simon Pearce Restaurant
Ingredients
At a glance
Restaurant Recipes
Dinner Entree

Steelhead Trout

For the Roasted New Potatoes:
10 # Red Skinned Potatoes - sliced into 1/4 inch rounds on the mandoline
1 Cup Olive Oil
1/4 Cup Thyme - fine minced
Salt and white pepper to taste

For the Grain Mustard Sauce:

2 cups white wine
1 cup white wine vinegar
1 cup shallots – julienne
1 Gallon cream
2 cups grain mustard
1 cup Dijon mustard.
Arrowroot 1/2 cup mixed with 1/2-cup water
Salt and white pepper

For the Asparagus:
Remove the tough ends of the asparagus
1/2 cup Olive Oil
2 T Thyme
Salt and Black Pepper

For the Roasted Shallots:
1 # Shallots – peeled
1/2 Cup Olive Oil
2 T Thyme – minced
Salt and Black Pepper

Methods/steps
For the Steelhead:

Remove all pin bones from the Steelhead Trout. Remove the belly portion from the fish. Remove the head end to square up the fish. Cut 5 oz portions from the remainder of the fillet. Remove the skin form all trim
place in a zip lock bag and freeze.

For the Roasted New Potatoes:

Toss the sliced potatoes in a stainless steel bowl. Add the olive oil, thyme, salt and pepper. Toss the mixture to combine all ingredients. Place the potatoes on a parchment lined sheet tray. Roast the potatoes at 350 degrees for 20 minutes. Remove the potatoes from the oven and cool. Place into a storage container and refrigerate.

For the Grain Mustard Sauce:

Add the wine and shallots to a large saucepot bring the mixture to a boil over medium high heat.

Add the cream, grain mustard and Dijon then bring the mixture back to a boil. Puree the sauce with the hand mixer.

Thicken the sauce with the arrowroot slurry. And season with salt and white pepper. Strain the sauce through the china cap into a storage container. Chill, label and date.

For the Asparagus:

Toss the asparagus in the olive oil, thyme, salt and pepper. Roast in a 350-degree oven for 5 minutes. Cool and reserve. On the pick up warm the vegetables in beurre fondue (butter, water, salt and pepper).

For the Roasted Shallots:

Toss the shallots and thyme in olive oil, salt and pepper. Place the shallots on a parchment lined sheet tray. Place the sheet tray in a 350-degree oven for 20 minute. Remove from the oven, let cool. Once the shallots are cool rough chop.

For the Set Up:

Rub the steelhead trout with olive oil season with salt and pepper. Mark the trout on the grill. Place the trout in the oven to finish cooking until guests desired temperature is reached. Place 3oz of roasted potatoes in the oven to heat. Warm the asparagus and onions in a sauté pan with the beurre fondue.
Once the trout is cooked, ladle 2 oz of grain mustard sauce on a Simon Pearce 12” plate.

Place the roasted potatoes in the center of the plate. Arrange the asparagus and onions over the potato. Place the grilled trout on the top. Garnish with fine chopped parsley.
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