There’s no “trout” about it, your guests will love to dive into this swimmingly good seafood entrée! Served with a La Grille Fiery Habanero & Roasted Garlic-seasoned romesco and lemon-zested aioli, this Canadian steelhead trout feat will make for a solid addition to any new or current menu.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Club House for Chefs.
Yield: 4 Servings
INGREDIENTS
Steelhead Trout
- 10 pound Canadian Steelhead Trout
- 1 tbsp. Butter
Romesco
- 2 tbsp. La Grille Fiery Habanero and Roasted Garlic Seasoning
- 6 ea. Orange cherry tomatoes
- 2 ea. Orange bell peppers
- 1 slice Bread
- ½ cup Toasted almonds
- ¼ cup Olive oil
Aioli
- 2 ea. Egg yolks
- 5 ea. Garlic, cloves
- 2-3 cups Oil per egg yolk
- 1 tsp. Lemon juice
Garnish
- 1 cup Snap peas
INSTRUCTIONS
For the Steelhead Trout:
- Fabricate and slice into filets.
- Score the skin and sear skin side down.
- Flip and baste with butter.
For the Romesco:
- Char tomatoes and bell peppers.
- Blend all ingredients together and season to taste.
For the Aioli:
- Add the egg yolks and garlic to food processor.
- Process until the egg yolks increase volume.
- Slowly add the oil then the lemon juice. Reserve for use.
For Serving:
- Spread the romesco on the plate and place the Canadian steelhead trout on top.
- With a squeeze bottle dot the aioli onto the plate.
- Finish with snap peas.
For more flavorful inspiration, visit: www.ClubHouseForChefs.ca
