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