Steelhead Trout, Romesco, Aioli, Snap Pea


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Canadian Steelhead Trout 10 lb
Butter 1 tbsp
Romesco
Club House La Grille Fiery Habanero & Roasted Garlic 2 tbsp
Orange cherry tomatoes 6 each
Orange bell peppers 2 each
Bread 1 slice
Toasted almonds 1/2 cup
Olive oil 1/4 cup
Aioli
Egg yolks 2 each
Garlic, cloves 5 each
Oil per egg yolk 2-3 cups
Lemon juice 1 tsp
Garnish
Snap peas 1 cup

Instructions

This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.

For the Steel Head 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.

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