Steelhead Trout, Romesco, Aioli, Snap Pea
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| Ingredients | Quantities |
|---|---|
| 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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