*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.
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 |
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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